Black Currant Tea Brownies

Preheat the oven to 350F. butter an 8 inch square baking pan. In a heatproof cup, pour the boilig water over 2 teaspoons of the tea; let steep for 5 minutes. Strain the tea into a small bowl. In a heavy saucepan, melt the unsweetened chocolate with the butter over low heat. Let cool for 10 minutes. In a medium mixer bowl, beat the eggs at high speed until well blended. Gradually beat in the sugar, beating until the mixture thickens slightly. Reduce the mixer speed to low and beat in the melted chocolate, then beat in 3 tablespoons of the strained tea. Fold in the flour and salt until just blended. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the top is shiny and firm and the batter begins to shrink from the sides of the pan. Let cool on a rack for 10 minutes. In a small bowl, combine the remaining strained tea and the creme de cassis. Brush over the warm brownies and let cool completely on the rack. In a small saucepan, melt the preserves over moderate heat, stirring frequently. Strain the preserves and brush them over the brownies. In a heavy saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the remaining 2 teaspoons tea leaves; let steep for 5 minutes. Strain the cream into a small clean saucepan and return to a boil. Remove from the heat and add the bittersweet chocolate. Stir until the chocolate is melted and the ganache mixture is smooth. Let cool for 5 minutes. Using a flat spatula, spread the chocolate ganache over the brownies in an even layer. Refrigerate until the ganache is partially set, then cut the brownies into bite-size bars. Serve at room temperature.