Infuse gin. Combine gin with 2 Tablespoons tea. Steep at room temperature for one hour. Strain fully. Set aside.Make syrup. Steep 2 Tablespoons tea in 4 ounces water at 190°F for 5 minutes. Add ½ cup sugar; stir until dissolved. Strain fully.Assemble cocktail. Brush outside rim of each champagne flute or coupe glass with infused syrup and coat in Lavender Lemon Sugar.For each serving, combine 1-ounce infused gin, ½ ounce syrup, and ½ounce fresh lemon juice in a cocktail shaker (amounts can be scaled to make up to 4 cocktails at once). Fill shaker with ice; cover and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain 2 ounces into (each) prepared glass. Top with 2 ounces Champagne per glass.Makes 4 cocktails.