In a medium-sized saucepan, warm the cream and milk over medium heat, stirring often, until the mixture begins to simmer around the edges.

Remove from the heat and stir in the tea; steep for 15 minutes.

Meanwhile, in a small bowl, mix the gelatin with 2 tablespoons cold water, to combine, and set up an ice bath by filling a large bowl with ice and a splash of water and nesting a slightly smaller bowl inside.

Using a fine mesh strainer, strain the tea from the cream mixture into another medium-sized saucepan, using a spoon or rubber spatula to squeeze as much of the cream mixture out, as possible.

Add the sugar and salt, place over medium-high heat, and warm, stirring often, until the mixture begins to simmer around the edges; remove from the heat.

Add the bloomed gelatin and whisk until dissolved.

Strain the panna cotta through a dry fine mesh strainer into the smaller bowl of the ice bath.

Bring the mixture to room temperature, stirring frequently, about 10 minutes.

Divide the panna cotta into six (6-ounce) glass jars, cover and refrigerate for at least 6 hours, but preferably overnight.

To serve, garnish each panna cotta with some candied vanilla bean pods.