In a medium pot, add tea leaves and water. Cook over medium heat for 11 minutes. It should just come to a boil. Strain the tea into a glass pitcher. Reserve the tea leaves for other use. Add 3 tablespoons sugar into the tea and stir to melt. Transfer the pitcher into the fridge and chill until cold, about 6 hours.
In a blender, add cold tea, strawberry cubes and 1½ tablespoons. Blend until smooth. Taste and adjust with more sugar if needed. Place the blender container along with the tea to the fridge and keep cold.
Meanwhile, in a large mixing bowl with an electric mixer fitted with a whisk attachment, beat the cream cheese for 1 minute. Add milk and beat for another 2 minutes. Add whipping cream, sugar and salt. Beat until no lumps and foamy, about 2 minutes.
Pour the tea into 2 serving glasses until 4/5 full. Top with cheese topping. Stir and serve immediately.