Preheat the oven to 325 degrees F.

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.