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Preheat oven to 325°F.
In a medium saucepan, bring cream to a simmer over medium-high heat. Remove from heat; add tea leaves and cover. Steep for 5 minutes. Strain and discard tea leaves. Set infusion aside.
In a medium bowl, whisk yolks and sugar together until well-blended and mixture begins to lighten in color. Add infused cream, a little at a time, stirring continuously until fully incorporated.
Pour mixture into four (6-ounce) ramekins and place ramekins into a baking dish. Pour enough boiling water into the pan to submerge the ramekins halfway.
Bake just until custard centers are barely set, approximately 35 minutes. Remove ramekins from baking dish and refrigerate for a minimum of two hours or up to two days. Allow chilled ramekins to sit at room temperature for 30 minutes prior to browning the sugar on top.
Top each custard with about one teaspoon of sugar; gently tilt or shake ramekin to distribute sugar in an even layer.
Place ramekins in a broiler 2 to 3 inches from the heat source. Turn the broiler on high.
Cook until sugar melts and caramelizes, about 5 minutes then remove from oven. Allow the ramekins to sit for at least 5 minutes before serving.