Put the butter in a small saucepan and melt over a medium heat until just liquid. Add the tea leaves and continue to heat for 5 minutes on a low heat.
Remove from the heat and stand for another 5 minutes or until the butter is well tinted by the tea leaves. Pour your butter mixture through a fine sieve. Ensure you press hard on the tea leaves and then discard them.
Allow the butter to cool to room temperature.
Method – Make your Buns
Place pre-mixed dry ingredients in a large bowl. Melt butter in a small saucepan over medium heat & then add milk. Heat for 1 minute or until lukewarm.
Add milk and butter mixture to your dry ingredients. Mix until dough almost comes together and then use your hands to finish mixing until it forms a soft dough.
Place dough out onto a flat, floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for 1 to 1 ½ hours, or until the dough doubles in size.
Line a medium baking tray with non-stick baking paper.
Punch dough down to its original size, knead for 30 seconds on a flat, lightly floured surface until smooth. Divide into 6 even portions, and shape into a ball. Place balls onto a lined tray, roughly 1cm apart & cover with plastic wrap. Set aside in a warm place for 30 minutes, or until the buns double in size. Preheat oven to 190°C/ 374°F fan-force.
Method - Make Flour Paste
Mix flour and water together in a small bowl until smooth, add more water if you need to. Spoon the mixture into a small snap-lock bag. Cut off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
Bake for 20 to 25 minutes, or until buns are cooked through.
Method - Make Glaze
Place water and sugar into a small saucepan over a low heat. Stir until the sugar dissolves and bring to the boil. Boil for 3-4 minutes.