Boil water.Boil water on the stovetop or if using an electric kettle with a temperature setting set it to 208°F.
Combine tea and hot water in a teapot.Use a teapot with a strainer or infuser to make it easier to make without a mess.
Cover teapot and steep for 5 minutes.
Strain tea leaves and pour hot tea into a cup. Stir in brown sugar until completely dissolved.Set aside.
Lightly whip heavy cream, sugar, salt, and vanilla extract.Whip using a handheld milk frother for about 10-15 seconds. Once it has thickened, stop whisking. Don't overwhip. The lightly whipped cream should be pourable.
Pour cream froth into cup with tea.
Notes
If you overwhipped the cream froth, just add a little more heavy cream (one teaspoon at a time) and stir it in using a spoon.