Grind together cardamom, cinnamon stick, peppercorns, and fennel seeds with mortar and pestle or coffee/spice grinder or use pre-ground spices.
Bring milk just to a simmer in a medium size saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger, and 1/8 teaspoon salt, or to taste. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors.
Bring 2 cups water to a boil in a separate pot and add the loose tea. Boil for a minute and set aside.
With a fine mesh sieve or a regular sieve with a coffee filter resting in it, pour tea through the sieve into the hot milk mixture and discard tea leaves.
