1. Heat the buttermilk until it is warm (Do not boil or it will curdle). Add the tea and let it seep for 10 minutes.

2. Meanwhile, mix the flour, sugar, yeast, salt, and spices together in a large bowl (Preferably with a standing mixer)

3. When the milk tea is done seeping, whisk it in a large measuring cup with the butter and 3 eggs (leaving the leaves in).

4. Add the liquid mixture to the flour mixture and mix on low for 5 minutes. (If you are doing this by hand, fold together with a spatula until it is one lump then turn it out onto a floured counter and kneed by hand).

5. Turn out onto a floured counter and kneed for an additional 5 minutes.

6. Fold the raisins into the dough and kneed for another minute.

7. Oil the bowl, put the dough in it, and cover with a damp cloth. Prove for one hour.

8. Butter a 13x9 baking dish.

9. After the dough has risen, split the dough into twelve similar sized pieces and roll each into a ball.

10. Place the buns in the pan , 3 rolls by 4 rolls. Cover with plastic wrap and prove for another hour.

11. Combine the egg and water in a little bowl.

12. Preheat the oven to 350 degrees. Remove the plastic wrap, slice an "X" in each roll, and brush the egg mixture over them.

13. Bake the rolls for 25 minutes (or until they are golden), turning the pan halfway through.

14. Let the rolls cool for 5 minutes while you whisk together the milk, confectioners' sugar, and vanilla.

15. Pour the glaze in the "X" in each bun.

16. Enjoy!