Combine apple cider and tea in a medium, heavy-bottomed saucepot over medium heat. Just before liquid simmers, turn on heat and cover; infuse for 6 minutes. Strain fully; discard tea solids.
Return infused cider to saucepot; cook over medium heat, while stirring occasionally, until mixture cooks down and reduces in volume to about 6 ounces.
Stir in butter and cream. Continue to cook for 10 minutes until the caramel thickens and darkens in color. Remove from heat; stir in salt.
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