- Cube the butter and set it out to soften while you work. Preheat your oven to 200°C.
- Measure out 1 tbsp of breakfast tea leaves into a tea strainer
- Heat the milk in a saucepan over medium heat. Once you notice small bubbles around the edge of the saucepan, the milk is hot enough.
- Pour the hot milk into a bowl with the tea leaves in the strainer. Let steep for 6 minutes. Take care not to over-steep or the final bread will be bitter.
- Remove the tea leaves and discard. Let the milk cool.
- As the milk cools, measure out the flours by lightly spooning them into the measuring cup and sweeping the top level. Add the baking powder, sugar, and salt. Whisk to combine.
- Rub the butter into the flour mixture, using your fingers, until the butter pieces are about the size of peas.
- Add the milk to the butter and flour mixture. Use your hands to bring the dough together and gently knead for a minute. Shape the mixture into an oval and place on a parchment lined baking sheet.
- Cut an X on top and bake at 400°F for about 20 minutes, until a toothpick inserted into the loaf comes out clean. Let cool on a wire rack.