Bring 8 ounces of fresh water to a rolling boil in a kettle, about 2 to 3 minutes.

Place the black tea into a teapot or infuser and pour in the boiling water; steep for 3 to 4 minutes until strong.

Meanwhile, combine 1 tablespoon brown sugar and 1 teaspoon water in a small saucepan over medium heat; stir until the sugar dissolves and turns deep amber, about 2 to 3 minutes.

Remove the saucepan from heat and stir in 1/2 teaspoon butter if desired.

Quickly pour the warm caramel into a tall glass and rotate the glass to coat the inside walls with caramel stripes.

Add 2 to 3 tablespoons sweetened condensed milk into the bottom of the caramel-coated glass.

Strain the brewed tea or remove the teabag, then slowly pour the hot tea into the glass to create tiger stripe patterns.

Gently stir the drink to blend flavors and adjust sweetness if needed.

If making an iced version, add a handful of ice cubes and stir until chilled.