Brew tea in water and steep 5 min. Strain and set aside.

For the dough: In a food processor with knife blade attached, blend cream cheese , butter, and flour just until combined and dough begins to come away from side of bowl. Divide dough into 3 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate until ready to use.

Filling: In medium bowl, combine brown sugar, walnuts, and cinnamon.

Preheat oven to 375°F. Line large cookie sheet with foil; grease foil.

On lightly floured surface, with floured rolling pin, roll 1 piece of dough into 12" round. Brush dough with some melted butter. Spread dough with 1/3 of the filling; gently press onto dough. With pastry wheel or sharp knife, cut dough into 16 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place rugelach on cookie sheet, point side down, about 1/2" apart.

In a cup, beat egg yolk with 1 tbsp. brewed Pu'erh Dante tea; use to brush top of each rugelach. Bake rugelach 20-22 min., until golden. As oven temperatures vary, you need to watch closely so you do not burn the delicate pastry. Immediately remove rugelach to wire rack to cool.

Repeat with remaining dough, melted butter, filling, and yolk mixture. Store rugelach in tightly covered container up to 1 week.