Combine brewed tea, butter, sugar and salt in a medium saucepan. Heat on medium-high until butter melts, then bring to a boil.

Immediately remove from heat and add flour all at once. Stir vigorously until the flour is fully incorporated. Then cook over medium-low heat until it begins to form a ball when stirred. Remove from heat and allow to cool for about 5 minutes.

Using a mixer, add 4 eggs one at a time, then continue beating for two minutes after adding the last egg.

With a medium-sized cookie scoop, place mounds of dough onto a lightly-greased cookie sheet, about 2-3" apart. Dip your finger in a little water and lightly round off any ridges on top, then use a pastry brush to coat with egg wash.

Bake in 425º F preheated oven for 10 minutes. Without opening the door, reduce heat to 350º F and bake for 10 minutes more.

At this point, remove the puffs from the oven and poke a small hole in the side of each. Turn off the oven and place the pans back in and close the door for 5-7 minutes more while the oven cools down.

Remove from the oven and place on a rack to cool.

The day before, add loose tea to the whipping cream and cold-infuse in the fridge overnight.**

The next day, strain out loose tea and pour into a chilled mixing bowl along with powdered sugar and vanilla extract. Beat until stiff peaks form.

Once puffs have cooled, gently split each one into top and bottom pieces, leaving one side hinged. Fill the inside with tea-infused whipped cream, then close the top. Makes 24 cream puffs.