Put metal mixing bowl and beaters into freezer to chill.

Steep tea into cream over medium heat to taste. If it starts to steam, remove from heat. Strain tea out of cream.

Put ⅔ c. of cream in fridge until fully chilled, about two hours.

Put remaining ⅓ c. cream in freezer.

Beat egg yolks and ¾ tbsp sugar until pale yellow.

Remove ⅓ c. cream from freezer and slowly whisk it into the egg mixture. The cream does not have to be cold, but should not be hot enough to accidentally cook the eggs.

Gently heat eggs and cream, whisking constantly until it thickens. Put in fridge to chill.

Once all elements are chilled, use the chilled bowl and beaters to beat ⅔ c. cream and remaining sugar to medium peaks. If you are having trouble, add a little more sugar as you go and put the mixing bowl over ice.

Gently fold whipped cream into custard mixture. If the mousse is a little thin, you can thicken it up a little with Cool Whip.