In a small saucepan, heat cream over medium-low heat just until bubbles form around edges of pan. (Do not boil.) Remove from heat, and add tea bags. Let stand for 10 minutes. Discard tea bags, pressing against side of pan to remove any liquid. Measure cream to make sure you have exactly 1 cup (240 grams); add additional heavy whipping cream, if necessary. Let cool completely.
Notes
*For a stronger Tea-Infused Cream, use 4 family-size tea bags in 1½ cups (360 grams) heavy whipping cream, ensuring sure you have 1 cup (240 grams) Tea-Infused Cream to use in Sweet Tea Pound Cake.
Recipe by Bake from Scratch at https://bakefromscratch.com/sweet-tea-pound-cake/