Brew tea in hot water and steep 5 min. Strain.

Preheat oven to 300°F. Grease a 10" round cake pan.

Combine brewed tea and sugar in a small saucepan. Heat, stirring, until sugar completely dissolves.

In a microwave safe bowl, combine chocolate and butter. Microwave at 50% power until melted, stirring every 45 seconds.

With an electric mixer, slowly beat the sugared tea into the melted chocolate mixture. Add the eggs, one at a time while mixing.

Pour cake batter into prepared pan. Place the pan in a larger pan, and fill larger pan with water to halfway up the cake pan's sides. Be careful not to splash water into the cake batter.

Bake both pans nestled together in preheated oven for 45 min. Chill the cake in the pan for 6-8 hours or overnight. Unmold the cake by dipping the bottom of the cold pan in hot water for 15 seconds, then invert the pan onto a serving tray. Serve immediately or cover and refrigerate the remainder.