Combine sugar and heavy cream into a bowl, and whisk with an egg beater until thickened.
Combine milk and gelatin into a saucepan, bring to a boil while stirring, turn off the heat, add the tea bags, and let seep.
Cool step 2 in a bowl of ice water while mixing together, and take it out as soon as it begins to thicken.
Add the contents of the bowl from step 1 to the bowl from step 3, and mix well.
Pour the mixture from step 4 into cups, and let it solidify in the fridge for 30 ~ 45 minutes.
Place sugar and water into a sauce pan, turn on the heat, remove from the heat once it reaches your desired coloring, add in hot water, briskly stir together, and add in water a bit at a time.
It is done once you top the mousse from step 5 with the caramel sauce from step 6.
Story Behind this Recipe
I made this by making up my own recipe!
When adding hot water in step 6, the water will splatter, so do this over a sink. Please add water a bit at a time if the viscosity of the caramel sauce becomes too sticky. Top it off at Step 7 after the caramel sauce has sufficiently cooled!