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1. Steep one in the 3 tablespoons of water.
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2. Place the cream in a sauce pan and bring it to a scald.
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3. Place the teabag and sugar into the cream and mix occasionally until all of the sugar is dissolved.
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4. Let both the tea and the cream steep for at least an hour, preferably overnight. (Remove the tea bags before the next step!)
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5. Put water into the bottom of a double boiler and start it heating without the top part of the pan in place.
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6. Place the cream cheese and sugar into the bowl of your food processor or blender right near the stove.
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7. Into the top pan of the double boiler, whisk egg yolks, vanilla, and tea.
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8. Put the pan onto the double boiler and whisk constantly until the contents are a light yellow foam. (About 5 minutes.)
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9. Pour the warm cooked egg yolks and tea into your blender or food processor and immediately begin to pulse.
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10. Whip the cream in a mixer until stiff peaks appear.
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11. Slowly fold in the tea-infused cream cheese mixture.
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12. Either pour the resulting batter into a spring form pan or divide it into individual serving size ramekins.
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13. Cover and put into the freezer for 1/2 hour before serving. 2 hours in the fridge is better, but you can cheat by putting it in the freezer if you're short on time.
