Add the water and sugar to a small saucepan and heat until the sugar is completely dissolved.
Turn off the heat and add the tea. Leave to steep until cool (at least 20mins).
Strain out tea into a jar or airtight container and store in the fridge until needed, for up to 10 days.
To serve, measure 2 tablespoons into each champagne flute and top with sparkling wine or prosecco (we love a ratio of 1 part syrup to 5 parts wine).
