Place the finely chopped dark chocolate (see Chef’s Tips) into a medium heatproof bowl. Place a fine-meshed sieve over the bowl.
In a small heavy-bottomed saucepan, add the water, black tea leaves (or tea bags, if using), and ginger. Place onto medium heat and bring mixture to a boil. Cover and reduce heat to medium-low and simmer; 1 minute. This will deactivate the enzyme in raw ginger that may curdle coconut milk. Transfer the ginger tea to a small bowl; cover and leave to steep (see Chef’s Tips).
Place the cardamom pods, cloves, cinnamon stick, peppercorns, and star anise into the mortar. With the pestle, gently pound the spices until coarsely crushed; do not make into a powder.
Place the broken spices into the bottom of the small heavy-bottomed saucepan that was used for the ginger; no need to wash. Place over medium heat while constantly swirling to gently toast the spices until fragrant, being careful not to burn the spices; about 30 seconds to a minute.
Add in the coconut milk (see Chef’s Tips), the Redpath® Dark Brown Sugar, and salt. Stir constantly until milk just begins to simmer. Mix in the ginger tea and vanilla extract until well combined; do not boil as this may cause the coconut milk to split. Remove from heat and pour the hot coconut milk through the sieve into the chopped chocolate. Discard solids. Let sit for about a minute. With a heatproof spatula, slowly stir the coconut milk mixture into the chocolate, starting in the centre and slowly moving the spatula outwards until chocolate is melted and mixture is smooth and glossy.
Pour the chocolate ganache into the chilled crust. Evenly smooth out with an offset spatula. Place back into the fridge to chill and set; at least 2 hours or until firm.