Mix the egg yolks with the granulated sugar until well combined.

In a small pot, add the milk, vanilla extract, and heavy cream. Heat until small bubbles form around the edges. Then, add the tea bag and let it steep for 2-3 minutes. (For a stronger tea flavor, steep longer.)

Pour the milk mixture into the bowl with the egg yolks and mix well, then strain several times.

Pour the milk and egg mixture into ramekins. Place a kitchen towel in a baking pan, set the ramekins on the towel, and pour boiling water into the pan until it reaches halfway up the sides of the ramekins.

Bake in a 285°F oven for 35-40 minutes. After baking, let them cool in the water. Cover with plastic wrap and refrigerate for at least 4 hours.

Sprinkle a layer of granulated sugar evenly over the chilled crème brûlée, then use a torch to melt the sugar. Top with cooked brown sugar tapioca pearls.