Heat oven to 300F. In a medium saucepan, bring milk and cream to a simmer over medium-low heat, stirring occasionally. Do not let the mixture boil. Remove pan from heat and add tea bags. Set aside to steep.

Whisk together egg yolks, sugar, and salt in a medium bowl. Remove tea bags (or if using loose tea, strain). Slowly incorporate tea infused cream to the egg mixture by the ladle-full, stirring continuously so you don't cook the eggs. Once blended, divide evenly among 6 custard cups. Pour 1" of hot water into a large baking dish and place cups in the water bath. Bake uncovered 45-55 min. Remove cups from water and cool on a rack. Once cool, cover and refrigerate for at least 6 hours before serving.