1. When the tea has cooled to room temperature, stir in the sugar until it has dissolved.
2. Combine the tea, cognac, rum and pineapple chunks. Chill thoroughly. Meanwhile, fill a ring mold or a star mold with water and freeze.
3. When ready to serve, pour the tea mixture into a punch bowl. Unmold the ice and add to the bowl. Pour in the champagne and garnish with fresh fruit and melon balls.