Brew tea in water and let steep for 10 min. Strain.

Sift flour, sugar, baking powder, and salt in a large mixing bowl.

Using impeccably clean hands or rubber catering gloves, rub the peanut butter into the flour mixture. Next, make an indentation in the flour.

In a separate bowl, blend the egg and cream with a whisk or fork. Pour this into the flour mixture. Beat with a fork until totally blended. Carefully fold in the genmai cha using a fork until completely blended. Cut wax paper to cover a large cookie sheet or cutting board. Lightly flour the paper and turn mixture onto it. Pat out and lightly flour top. Cover with another sheet of wax paper and roll to about 1/2". With a 2" or 2 1/2" cookie cutter or a small glass dipped in flour, cut out rounds and place 1" apart on sprayed cookie sheets. Brush tops with milk and sprinkle very lightly with sugar. Bake 20-30 min. or until very lightly browned on top.

Cool on rack and serve warm with butter, Devonshire cream, lemon curd, and marmalade.