In a medium saucepan, bring the water to a boil. Remove from the heat, stir in the tea leaves, cover, and let steep for 7 minutes.
Pour the tea through a coffee filter or a sieve lined with a double layer of paper towels. Discard the tea leaves. Stir the sugar into the tea until dissolved. Pour the tea into a shallow pan and put it in the freezer until almost completely frozen, 1 1/2 to 2 hours.
Use a fork to scrape and break the mixture into shards or crystals. Return the pan to the freezer to freeze completely.
Meanwhile, mix the condensed milk with the whole milk. Chill in the refrigerator.
When the granita is frozen, scrape and toss it one more time with the fork. Keep frozen until serving.
To serve, divide the milk mixture among six glasses and top with the tea granita.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).