If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.

Soak the gelatin sheet in cold water until soft. Set aside.

In a medium saucepan, heat milk, heavy cream, and sugar until simmer (do not boil). Remove from the heat.

Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted.

Add vanilla extract and loose leaf tea. Allow the mixture to steep for 10-15 minutes.

Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.

To remove from the mold, dip the bottom of the mold into a pot of hot water for 5 seconds to loosen the panna cotta. Slide a knife around the edge, then carefully turn it over onto a serving plate.

Serve with brown sugar syrup if desired.

In a saucepan, stir in brown sugar, water, and cornstarch until well combined. Heat on low heat until the sauce boils and thickens slightly. Let it cool completely before using.