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Brew the tea using 3 Tbsp tea leaves and 2 cups boiling water. Let the tea sit for at least 15 minutes before straining out the leaves.
Prepare a mixer bowl and beater for egg whites. Wash and dry thoroughly.
Separate 8 eggs (5 yolks and 8 whites). Let them warm up to room temperature.
Preheat the oven to 165C.
Sift together the dry ingredients into a large bowl.
Add the wet ingredients to the bowl with the egg yolks and beat until smooth.
Gently stir the wet ingredients into dry ingredients along with half of the drained tea leaves.
Add cream of tartar to the egg whites and beat until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Fold one-quarter of the egg whites into the batter, then fold in the rest.
Scrape the batter into an ungreased tube pan and spread evenly. Bake for 55-65 minutes.
Let cool upside down for at least 2 hours.
Make the icing by chilling the mixer bowl and whisk beater. Dissolve gelatin in tea and let cool.
Beat the cold cream until slightly thickened, then slowly add the tea/gelatin mixture and powdered sugar.
Spread icing on the cooled cake and refrigerate for at least 4 hours before serving.