Servings: makes 2½ cups

1¼ cups heavy cream 1¼ cups heavy cream
2 tablespoons jasmine tea leaves 2 tablespoons jasmine tea leaves
2 tablespoons confectioners' sugar 2 tablespoons confectioners' sugar
¼ teaspoon coarse salt ¼ teaspoon coarse salt

In a small saucepan, combine the cream and tea leaves. Bring to a simmer over low heat and simmer for 5 minutes. Turn off the heat, cover with a lid, and allow the tea to steep for 15 minutes.
Strain the cream into a bowl and discard the tea leaves. Cover the cream and refrigerate until chilled, at least two hours or up to 3 days.
In the bowl of an electric mixer fitted with the whisk attachment, beat the chilled cream, sugar, and salt on medium speed to form medium-stiff peaks, 3 to 4 minutes.