Fill a small saucepan with whole milk and set over low heat. As it comes to a simmer, stir in the loose Ceylon tea. Remove from heat and steep for 15 minutes.

Preheat oven to 350 degrees F. Brush melted butter into a 12 cup bundt pan, careful to get all of the crevices well coated. Then sprinkle in a tablespoon of flour. Tap all over to coat, shaking out the excess. Set aside.

Place chai spices into a small bowl and whisk to combine. Set aside.

Use a stand mixer fitted with the paddle attachment to cream the butter on medium-low speed for one minute, until smooth.

Scrape the bowl and add sugar. Beat for 10 minutes on medium speed, until pale and fluffy. Scrape the bowl.

Then add the eggs one at a time, mixing for one minute after each addition, adding vanilla with last egg.

Meanwhile, sift together the flour, baking powder, salt, and chai spice blend. Turn mixer to lowest speed. Gradually add half of flour mixture and gently mix until incorporated.

Then strain the milk, removing the tea leaves. Add it to the batter and mix until smooth.

Then finish with the last of flour. Once it is all incorporated, scrape all around the bowl and around the bottom of the bowl to ensure a smooth batter.

Pour into the prepared bundt pan. Tap pan on counter twice to settle.

Bake for 60-70 minutes, until a toothpick is inserted and comes out clean. Cool in the pan for 15 minutes. Then turn onto cooling rack to cool. When cake is roon temperature, dust with powdered sugar. Cake is tasty warm or cool!