In a medium saucepan, bring 1¾ cups (420 grams) water and tea bags to a boil over high heat; remove from heat. Cover and let stand for 30 minutes; remove tea bags, gently pressing to release any excess liquid.
Add sugar, lemon zest and juice, and ginger to tea; bring to a boil over medium heat. Cook for 2 minutes; remove from heat, and stir in pectin. Return to a boil; cook, stirring constantly, until thickened, 1 to 2 minutes. Let cool completely. Cover and refrigerate until set, about 4 hours.
Recipe by Bake from Scratch at https://bakefromscratch.com/lady-grey-chelsea-buns/