To make the tea simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves, about 3 minutes. Remove the pot from the heat and add the tea bags. Let steep for 10 minutes then remove the tea bags, squeezing out any liquid. 

Let the tea syrup cool for 30 minutes before using. Note: Leftover simple syrup can be stored in an airtight container in the refrigerator for up to three weeks. 

To make one cocktail: Cut open the tea bag and, on a large plate, mix the dried tea leaves with the sugar.

Using a pastry brush, brush a strip of the tea syrup on the outside of a Champagne flute. Gently roll the Champagne flute in the tea-sugar to coat the side. Place the Champagne flute in the freezer to chill for 10 minutes. 

Fill a cocktail shaker halfway with ice. Add the gin, tea syrup, lemon juice and Chambord. Shake for 20 seconds or until the cocktail shaker is frosty. 

Strain into the prepared flute and top with the Champagne. Garnish with an orange twist and enjoy.