¼ teaspoon almond extract (or a few drops of rose water or syrup)
Preheat oven to 350 degrees and butter and flour mini bundt pan.
Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
With an electric mixer in a separate bowl, beat the butter until light and fluffy, and then add the granulated sugar, beating one minute.
Add eggs, one at a time, beating in between additions. Add vanilla. Mixture will look grainy.
Add the sour cream or yogurt, beating until incorporated.
Add the flour mixture gradually, beating at medium speed until all combined.
Add the tea leaves and stir.
Fill each bundt two-thirds of the way full. Bake for 25 minutes or until light golden brown. Cool for ten minutes, then invert and cool completely on a wire rack.
To glaze, whisk ingredients together in a small bowl. Glaze will be very thick but still pourable. While cakes are sitting on the rack, pour the glaze slowly over the top, working outward. Let them sit until glaze sets, about 15 minutes.
Decorate with roses, petals, or other organic, edible flowers like pansies.