Pour milk into a saucepan, add tea, and bring to a boil.

Meanwhile, whisk eggs and sugar together until a thick and fluffy mixture forms.

Sift the flour through a sieve together with the baking powder.

Remove the tea from the milk (if using loose leaf tea, strain the milk through a sieve). Set aside 3 tablespoons of milk for the glaze.

Slowly pour the hot milk into the eggs and mix on low speed.

Pour in the oil and mix.

Add the flour in portions and mix on low speed - so that the dough does not lose its fluffiness.

Pour the batter into a long loaf pan.

Bake at 170 degrees Celsius (fan-assisted) for about 45-50 minutes - until a dry skewer comes out clean.

After baking, cool the cake.

Mix the powdered sugar with the reserved tea-infused milk and pour the prepared glaze over the cake.