In a large bowl, beat together egg yolks, salt, and sugar.

In a sauce pan scald the milk and add tea, then remove from heat. Let steep 5-6 min.

Strain into clean pan pressing out as much liquid as possible.

Add half and half and bring to a simmer.

Add 1/3 of the mixture to the eggs to temper.

Add the egg mixture to the milk mixture and cook over low heat, stirring until it coats the back of a spoon.

Strain through a fine strainer and cool in refrigerator.

Freeze according to instructions with your ice cream freezer.