Heat water to 180�F, then steep tea for 5 min. Divide tea into 2 servings of 1/2 c. each. These will be used for the cake and glaze.

Preheat oven to 325�F. Melt butter and use to glaze the inside of an 8" cake pan.

Mix baking soda, baking powder, salt, flour, Chinese five spice, cinnamon, mace, and ginger.

In a separate bowl, mix applesauce and 1/2 c. of jasmine tea.

In a large mixing bowl, beat eggs and both sugars until fluffy and well mixed. Add vegetable oil and mix again. Add 1/4 of the applesauce mix and 1/4 of the dry mix and beat again. Repeat until all the applesauce and dry mix are used. Pour mixture into the prepared baking pan and place in oven. Bake for 90 -120 min., until a toothpick inserted in the center comes out clean. Cover with a thin coat of the jasmine glaze (recipe below) and let cool for at least 30 min. Use glaze to taste; no need to use it all.

Start the jasmine glaze when your cake has about 20 min. to go. In a sauce pan, mix powdered sugar, flour, and remaining jasmine tea. Over low heat, constantly stir this mix for about 15 min. You want the mixture to reduce and thicken slightly. Let sit for 5 min.

If you have any of the jasmine glaze left over, mix it with some applesauce. It is a great alternative to your typical applesauce, especially for kids.