Boil water to make strong Earl Grey tea (unlisted), and let cool. Grind the Earl Grey tea leaves to knead into the dough with a mill or a pestle.
Put the "B" ingredients and the ground Earl Grey into a bowl and stir. A food processor will speed things up. You could add sugar to the "A" ingredients.
Sift the "A" ingredients into the bowl from Step 2 in about 5 batches, mixing it in each time. The batter will form lumps at first, so use an egg beater.
Spray a pound cake pan with oil (not listed), lightly wipe with a paper towel, and then line the pan with paraffin paper.
Pour the batter into the pan, then drop the pan from a height of 10 cm 2-3 times to remove any air pockets. Bake in an oven preheated to 180℃ for 35 minutes.
Take the cake out of the oven after 6-8 minutes, then cut a shallow line down the center.
Stick a skewer down deep into the center after baking, and if it comes out clean, it's done. Bake for longer if it doesn't.
The cake will rise after baking, so immediately remove it from the pan and cover with a gauze handkerchief in order to keep it from drying out and to cool off the residual heat.
Story Behind this Recipe
I tried various recipes for making a macrobiotic cake, and came up with this idea to add a strong fragrance to the batter to make up for the lack of taste from being butter- or margarine-free.
Brew the tea right away, so that it will be well-chilled when it's time to incorporate into the batter. You can use ice to chill it completely. The flour will become sticky if gets heated. The cake is easier to eat with ground tea leaves.