Bring to the whipping cream to a boil.
Add: Tealeaves Imperial Keemun Hao Ya tea and turn off stove. Infuse for 1 hour.
Bring the mixture back to a boil.
In a separate bowl, whisk: egg yolks and sugar together.
Pass the infused cream through a fine mesh strainer. Mix in the egg yolk mixture. Stir well.
Preheat the oven to 250°F.
Pour the crème brûlée mixture into individual ramequins. Place the ramequins into a water-filled deep tray.
Place the tray in the oven and bake for about 40 minutes, or until the crème brûlées set and achieve the consistency of a pudding.
Remove from the oven and allow to cool down. Place in a refrigerator for 2 hours.
Once ready to serve, sprinkle the top of each ramekin with about 2 tablespoons of granulated sugar.
Remove excess sugar. Using a blow torch, caramelize the top of the crème brûlées. Bon Appétit!