5 tablespoons unsalted butter plus additional for molds, at room temperature
2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
¾ cup all purpose flour
½ teaspoon baking powder
Pinch of salt
2 large eggs
1⁄3 cup sugar
2 tablespoons honey
2 teaspoons vanilla extract
½ teaspoon finely grated lemon peel (packed)
¾ cup semi sweet chocolate
3 tablespoons butter
2 tablespoons corn syrup
½ teaspoon orange liquor
Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea flavored butter into bowl.
Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.
Position rack in center of oven and preheat to 400°F. Brush twelve 3×2 inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely). Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm with glaze.
For the glaze
Over trouble boiler heat chocolate, butter and corn syrup to bowl. Stir to combine. Take off heat and add liquor. Serve warm.