220 gr cream 36%
60 gr milk
18 gr black tea
250 gr sugar 
55 gr Glu30
150 gr butter
3 gr salt
1 gr Leci
1. Mix the tea with milk and cream, bring to a boil. Infuse for 3 minutes and sieve into a saucepan.
2. Add Leci and keep at 60ºC (140ºF).
3. Mix sugar and Glu30 and bring to 160ºC (320ºF).
4. Deglaze with butter and add the previous infusion with strong stirring to emulsify completely.
5. Cook the whole at 120ºC (248ºF).
6. Line a frame or tray with baking paper and pour into it to crystallize.
7. Cut to the desired size.