Combine flour, sugar, salt, and baking powder into a bowl and mix well.

In a measuring cup, heat milk and steep tea for 10 minutes; strain. Let cool a bit.

In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter or tea, as that may end up cooking your eggs!

Pour the wet mixture into the dry mixture and stir until mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it's too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.

Heat a large, non-stick pan over a low-medium heat and coat it with oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.

Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

To make pancake syrup:

Heat water to 212F and steep tea for 10 minutes. Remove tea leaves and add remaining ingredients; stir until sugars have dissolved.