• Preheat the oven to 350° F with a rack in the center. Line an 8-inch square pan with parchment paper and lightly butter or spray with non-stick cooking spray the parchment paper.

Prepare the tea

• Cut the bags of tea open and empty them into a small bowl. If using tea with larger pieces, grind or crush the tea (in a spice grinder, mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. Measure out 1 tablespoon tea and place it in a microwave-safe bowl or large saucepan.
  5 to 6 bags chai-flavored black tea

Make the chai bars

• Add the butter to the tea and heat, covered in the microwave for 45 to 60 seconds on 50% power, until just melted. Or, place in a large saucepan on the stove over medium-low heat until just melted. Stir the tea into the melted butter.
  8 tablespoons unsalted butter
• Mix the brown sugar, maple syrup, and vanilla into the butter mixture until combined. Add the egg and whisk until the mixture is shiny and emulsified.
  ¾ cup light brown sugar, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, 1 large egg
• Add the flour, baking powder, and salt and whisk until smooth. Transfer the batter to the prepared pan and spread it evenly to the edges.
  1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon table salt
• Bake for 25 to 30 minutes, or until the center is set and a toothpick or sharp knife inserted into the center comes out clean. Remove the pan from the oven. If the edges are raised slightly, immediately use a spatula to gently press them flat. Let the bars cool in the pan for 30 minutes before using the parchment sling to transfer them to a wire rack to cool completely.

Make the espresso glaze

• In a medium microwave-safe bowl, combine the milk, espresso powder, and salt. Heat in 10-second increments, stirring between each, until the espresso powder is dissolved.
  4 teaspoons milk or cream of your choice, ¾ teaspoon espresso powder, pinch of table salt
• Add the confectioners’ sugar and stir until smooth. Pour the glaze over the cooled bars and spread it to the edges. Allow the glaze to set (about 3 to 4 hours for best results) before cutting and serving. Dust with powdered sugar for a pretty presentation if desired.
  ¾ cup confectioners' sugar