In an ice-filled shaker, combine the tea, bourbon, simple syrup, lemon juice and salt. Shake well. Strain the cocktail into a rocks glass, garnish with the lemon twist and serve.
To make simple syrup, combine 1/2 cup granulated sugar with 1/2 cup of water and simmer over moderate heat, stirring, until the sugar has dissolved. Let cool. The simple syrup can be refrigerated in a covered jar for up to 1 month.