Bring 6 cups of water to a boil, add the tea, and steep for 10 minutes.

Strain the tea through a fine mesh sieve and discard the solids. Set aside to cool to room temperature and then store in a refrigerator.

Bring half of the cream and the monk fruit to a boil over medium heat in a large saucepan and simmer for 30 minutes, until reduced by half and thickened and a caramel flavor develops. Add the rest of the cream and set in the refrigerator.

Add the cream mixture to the tea and stir to mix well.

To serve, fill a tall glass with the crushed ice. Pour the tea over ice and serve.