Line a 20cmx20cm tin with non-stick baking paper (I use a silicone mould with 36 square cavities from a specialist supplier).
If the chocolate isn't in callet form, chop very finely. Put the cream into a pan, and slowly bring to the boil. Remove from the heat and place the tea into the cream. Infuse for 10mins. If using tea bags, squeeze the tea bags into the cream, and discard them. If using loose tea, pour the cream & tea through a damp Muslim cloth into a clean pan. Make up the cream to its original volume by adding milk.
Re-heat the tea flavoured cream, and add the star anise ( this is in powder form, however, I have used a whole star anise in the previous step before, and omitted the ground anise, it's up to your personal taste).
Once the cream has reached 40 degrees c, pour it over the chocolate and let stand for 30 secs before mixing together.
Allow the ganache to cool slightly before pouring into the tin or silicone mould. Cover with cling film and allow to set for 24hours.
Once set, turn out and cut between 50-60 pieces (if not using a pre-formed square mould), and dust with cocoa powder.