Brownies:

Preheat oven to 325 degrees F. Prepare a 9 x 9 pan with butter and Parchment just as wide as the pan with 3-inch strips hanging over opposite ends to use as handles to help remove the finished brownies.

Heat water to boiling and steep 1/2 Teaspoon Tea for 5 minutes. Strain leaves into measuring cup and reserve tea. Place Brownie Mix, Tea and melted butter in a bowl and mix until well blended, fold 1/2 Cup Chopped Hazelnuts and 1 Tablespoon ground Tea into Brownies. Pour brownies into prepared pan. Bake in preheated oven for 40 to 45 minutes. Remove from oven and place the pan on a wire rack. Cool 5 to 10 minutes. Run a knife around the sides between brownies and pan. Carefully slice brownies in approximately 1 ½ inch by 2-inch pieces to make the perfect 2 bright brownies. Lift carefully to a and rest on a wire rack until completely cooled.

Once cool: Ganache:

Put Special Dark Chocolate Chips in a heat proof bowl. Heat cream to boiling. Remove from heat and pour over chips. Allow to sit undisturbed for 10 minutes. Whisk until smooth. Cool 20 minutes. Place brownies on wire rack over rimed cookie sheet covered with paper or foil. When ganache has cooled spoon over brownie bites evenly. Sprinkle the tops while still wet with finely chopped nuts. Allow to set a couple of hours. Can be set faster in the refrigerator.