In a small saucepan, melt butter over medium low heat. Add tea and simmer for 5 minutes. Turn off heat and allow the tea to steep for 10 minutes. Strain the infused butter through a mesh sieve, press down on the leaves to extract as much butter as you can. You will need 50g of melted butter.

In a medium bowl, whisk to combine flour, baking powder, and salt.

In another medium bowl combine, sugar and egg. Whisk with handheld beaters at medium high speed until pale and tripled in size, for 8 to 9 minutes. Add honey and vanilla and mix for another minute.

Sift half of the flour mixture into the egg and sugar mixture and gently fold in with a flexible spatula. Once incorporated, sift the remaining flour and fold in. Add the butter and fold in until the batter is smooth and thick. Cover the bowl with plastic wrap and chill in the fridge for 45 to 60 minutes, until firm but scoopable.

Preheat the oven to 350 degrees and lightly brush the madeleine pan with melted butter or lightly spray with nonstick spray.

Fill each mold with a little more than a tablespoon of batter. No need to spread or level the batter. Bake until the edges are lightly golden brown the center is puffy, 9 to 12 minutes.

Allow the madeleines to cool in the pan for 5 minutes and then remove from the mold to continue cooling on a wire rack. Dust with powdered sugar and enjoy warm or at room temperature.

Recipe notes: 85g (6 tbsp) unsalted butter is how much you will need to infuse the butter with tea. However, once you strain out the tea leaves you will be left with less than that because some of the butter will be absorbed by the leaves. You will need 50g, which is a little less than 4 tbsp of melted butter for your batter.