Preheat the oven to 300 degrees F.
In a small pot, combine the heavy cream and tea bags. Bring to a simmer, then take off the heat immediately. Let sit and cool, then remove the tea bags.
In a small bowl, combine the lemon zest and juice and 1/3 cup of the honey and whisk. Set aside.
In a medium bowl, combine the chamomile cream, milk, vanilla, eggs, remaining 1 tablespoon honey and a pinch of salt. Whisk until completely combined.
Heat a nonstick pan over medium heat. Add 1 tablespoon of the butter and let melt. Put 2 slices of bread into the cream mixture and let it soak through. Put the soaked bread in the pan and cook until golden brown on both sides, 2 to 3 minutes on each side. Transfer to a baking sheet and hold in the oven. Add another tablespoon of butter to the pan, soak 2 more slices of bread in the cream mixture and cook. Repeat with the remaining butter, bread and cream mixture.
Top the French toast with a dollop of mascarpone, some fresh berries and a drizzle of the lemon honey.