In a medium sized saucepan, bring the water to a gentle boil. Stir the tea leaves into the water. Reduce the heat to medium-low and simmer for 5 minutes. Add the milk, cream, cardamom, cloves, peppercorns, cinnamon, and ginger. Increase the heat and bring to a full boil, being careful not to let the milk boil over. Remove from the heat and strain through a fine-mesh strainer into a glass/heatproof container. Stir in the condensed milk. Let cool, then chill and serve over ice.