First, infuse the cream by combine 4 cups heavy whipping cream and 1/4 cup loose-leaf Earl Grey tea in a medium, heavy-bottom saucepan. Bring to a boil over medium heat, whisking occasionally to ensure that all the Earl Grey tea leaves are submerged. Once the mixture has boiled, turn off the heat and cover the pan with aluminum foil, poking a few holes into the top to allow steam to release. Let steep for 1 hour.

When the cream has finished steeping for an hour, bloom the gelatin. Sprinkle 2 teaspoons powdered gelatin into the surface of a small cup or ramekin filled with 3 tablespoons cold water. Let sit for 5 minutes, until the gelatin softens.

As the gelatin is blooming, strain the infused cream through a fine-mesh sieve into a bowl, pressing on the tea leaves with the back of a spoon to release all the liquid. Discard the tea leaves. Transfer the cream beck into the saucepan and add 3/4 cup granulated sugar and the bloomed gelatin, stirring over medium-low heat until the sugar and gelatin is melted. DO NOT LET THE MIXTURE COME TO A BOIL.

Once the sugar and gelatin are fully integrated into the cream, divide the cream amongst eight 4-ounce ramekins. Chill for at least 5 hours until set, preferable overnight. Once set, the panna cotta can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days.