Steep the tea leaves in 3 c cold water for 30 minutes. Strain &

discard the leaves.

In a medium skillet, arrange the chicken breasts in a single layer;

pour in the strained tea. Add the ginger, garlic & a pinch each of

salt & pepper. Bring to a boil, then lower the heat, cover & simmer

until the chicken is cooked through, 10 to 15 minutes. Remove from the

heat & let stand for 15 minutes. Drain & set the chicken aside.

Shred the chicken into small pieces & place in a shallow bowl; cover &

refrigerate until chilled, about 20 minutes. Stir in the mayo, sesame

oil, tarragon & basil until combined.

Spread each bread slice with butter & top 6 of the slices with 1/2 c

chicken salad; top with the remaining bread. Trim the crusts & cut the

sandwiches into 4 triangles. Pour sesame seeds onto a saucer & dip 2

sides of each sandwich into the seeds to coat.