Dry (TEA) Hopping

So I'm in the middle of making a extremely hoppy pale ale (toungue Splitter - off of NorthernBrewery) and it will also be my first attempt at dry hopping. After reading a lot of the threads posted in regards to dry hopping process a talked to my local homebrew supplier and what she said was instead of dry hopping in the secondary - wait until botteling day and make a tea with the hops and a muslim bag and add it with the priming sugar to the botteling bucket. ANYONE FAMILIAR WITH THIS PROCESS ? Pros? Cons?

I like it.
I use a french coffee press, but you could do the same with an ordinary pot and some sort of straining device (ie collander, sieve, cheesecloth, muslin cloth).
I wouldn't use muslims (adherents of Islam), they can be incendiary.

I usually pour a pint of 170F water on a half-ounce of hops and let steep for 15 minutes.
Drain that into the secondary and repeat with another pint of water.
Some people use boiling water, some people add vodka to the water.

Here's the thread that got me started with this.
https://www.homebrewtalk.com/f12/big-hop-flavor-1-3-hops-55721/