Whisk together the heavy cream and loose leaf tea in a medium saucepan. Slice the vanilla bean lengthwise, and scrape the pulp into the saucepan. Add the whole pod to the pan. Over medium-high heat, bring to a boil.
Remove from heat and cover. Let sit for about 15 minutes.
Remove the vanilla bean and strain the cream through a fine metal sieve to remove the tea.
Whisk together ½ cup of sugar and the egg yolks until well combined.
Slowly pour the cream about ½ cup at a time into the egg yolk mixture, stirring constantly.
Divide between 6 (8-ounce) ramekins.
Place the ramekins into a large pan and pour enough hot water into the pan to come about halfway up the sides of the ramekins.
Bake for about 40-50 minutes, just until the creme brulee is set, but trembling in the center.
Remove the ramekins from the pan and cool for a few minutes. Cover in plastic wrap and refrigerate for at least 2 hours and up to 3 days.
Half an hour before melting the sugar on top, remove the ramekins from the refrigerator.
Divide the remaining cup of sugar between the 6 ramekins, spreading evenly on top. Use a blow torch to melt the sugar and form a crispy top (there should be 1 or 2 dark spots).
Allow to sit for 5 minutes and serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.