Line a couple of baking sheets with parchment paper and set aside.
To toast the tea, add it to a small sauté pan and place over medium heat until it's very aromatic, about 3 minutes. Then grind the tea in a spice grinder, or clean coffee grinder -- simply add the toasted tea and grind until it's close to a fine powder.
In the same satué pan where you toasted the tea, add the cream to half of the toasted tea, and over low-medium heat, let it simmer for about 3 minutes. Set this aside to cool a bit.
In a large mixing bowl, combine the flour, cocoa, baking soda, and the remaining half of the toasted, ground tea.
In another mixing bowl, cream the butter with the sugars, molasses, vanilla, and the tea-cream mixture.
Combine the dry ingredients with the butter mixture, stirring only to blend it evenly. Then fold in the chocolate and currants.
Use a cookie scoop or tablespoon to shape the cookies into approximately 2 tablespoon dollops, right next to each other on one of the parchment-covered baking sheets. Cover tightly with plastic wrap and chill until the dough is firm, at least 1 hour.
Preheat the oven to 350°F.
Place the firm dollops of dough a couple of inches apart on another parchment-lined baking sheet. Place in the preheated oven just until the cookies solidify, about 8 to 10 minutes. They should still look doughy when you remove them from the oven — they will firm up a bit as they cool. Leave them on the baking sheet for a couple minutes, then transfer them to a cooling rack.
If you find it easier to get your tea in individual tea in bags, simply use enough to equal 1/4 cup.