With the tea in a strainer, add heavy cream to a medium sized saucepan and simmer over medium heat. Slightly before the mixture comes to a boil, reduce the heat and allow the heavy cream to simmer while the flavors infuse for about 5 minutes.
Remove from heat and let cool. Discard the chai. Store in the fridge for at least 2-3 hours or until very cold.
Whip the whipped cream in a stand mixer or with a hand mixer until it forms a soft peak add in sugar, vanilla, and sea salt and whip until stiff peaks form. CAUTION: do not whip too long or mixture will turn into butter.
Add all of the ingredients for the crust together in a food processor and pulse until the mixture comes together. Set aside.
Preheat the oven to 350 degrees.
Prepare a baking tray with parchment paper or silicone baking mat.
Bake for 10 minutes or until slightly golden brown.
Allow to cool and then crumble with your hands.