Heat heavy cream in a pan over medium heat.
Add tea leaves and steep for 5-7 minutes. Do not let it boil.
Remove from heat and let the tea cool in the cream completely. It needs to be cold, not lukewarm.
Strain out the tea leaves using a fine mesh strainer.
Add sugar and vanilla extract to the infused cream.
Whip with a hand mixer or stand mixer until medium to stiff peaks form.
Pipe onto your cake and garnish with extra tea leaves if desired.
