Why do some countries prefer UHT milk and cream?

Infusing tea into milk or cream?

• I'm making a mousse flavored with tea so I need to infuse Earl Grey tea either into a 1/2 milk + 1/2 heavy cream mixture, heavy cream by itself, of both. I tried it in both (bring to a light boil and steep for an hour) and the flavor is weaker than expected. The milk/cream mixture got a lot more color than just the cream, but in general it ended up quite pale. There is almost no water in the the recipe, so I can't brew the tea in water. It MUST be infused in either the milk or cream, like when you are making ice cream. Would infusing all the tea in the milk/cream mixture give me a better concentration? Or should I increase the amount of tea? (I used 5 bags for 1 cup milk/cream and 4 bags for 1 cup cream) Any advice is appreciated :)

• Answer:

  I think you've got the right idea. Just increase the amount of tea bags. Or you could open the bags and grind the leaves into a fine powder, then just mix the powder into the cream or milk/cream.