Instructions: Preheat oven to 350 degrees.

In a teapot, pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags and reserve 2 tablespoons tea.

In a large bowl, pour remaining tea over raisins, 1/2 cup honey, and margarine, and cool completely; beat in egg.

In medium bowl, combine flour, baking powder, and salt. Gradually add to tea mixture, blending well after each addition. Stir in walnuts.

Turn into a greased and floured 9- by 5- by 3-inch loaf pan and bake 1 hour or until bread tests done. On a wire rack, cool 10 minutes; remove from pan and cool completely before glazing.

In a small bowl, gradually add enough reserved tea and honey to confectioners sugar until desired thickness; drizzle over bread.

This recipe yields 8 servings.

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