In a cup, pour 6 ounces of room temperature water. In a tea linen or tea ball, combine all of the ingredients of the tea base (Hojicha Tea Leaves, Unsweetened Shredded Coconut, Vanilla Bean, Dried Fig, Chai Spices).
Brew in room temperature water for 10 minutes, agitating from time to time. Remove the sachet/tea ball.
In a shaker, combine 3 ounces of the tea base, Kailua, and agave nectar. Dry-shake until the agave dissolves. Add ice to the shaker and gently swirl to chill.
Pour into a glass, add champagne, swirl, and serve.