1. Preheat oven to 350°F. Heat water and steep tea for 5 minutes; strain.

2. In a large bowl, combine all ingredients including the tea, until smooth.

3. Grease a mini muffin pan. Fill the pan 3/4 full and bake for about 45 minutes or until they turn golden brown.

4. Allow them to cool before serving. They will firm up and become chewy once cooled.

5. Store in an airtight container at room temperature or freeze.