Place oven rack in the middle of the oven.
Preheat oven to 350 degrees F.
Grease up the bundt pan with butter.
Dust the pan with flour; knock excess flour out.
In a medium-sized bowl whisk together the flour, baking powder, baking soda, salt, tea and orange zest.
Mix the butter and sugar for three minutes, or until light and fluffy.
Scrape down the sides of the bowl with silicon spatula or spoon when needed.
Add the vanilla to the butter mixture and beat for another minute.
Add the eggs, one at a time, to the butter mixture and continue beating after each egg.
Add the flour and buttermilk to the egg and butter mixture alternating between each about three times (add some flour, mix, add some buttermilk, mix, add some more flour, mix, etc.)
Mix until all of the flour and buttermilk has been used up and everything is mixed in.
Pour the batter evenly into the bundt pan.
Tap the pan around on the counter or table to rid of air bubbles and to even the batter.
Bake for approx. 50 minutes or you can poke with a toothpick and have the toothpick come out clean.
Let the cake cool in the pan for about one hour, then invert onto a rack and cool for 30 minutes.
BLOOD ORANGE SYRUP:
In a small bowl, whisk together the icing sugar, fresh juice from one blood orange, and milk. Whisk until there are no lumps and you have a smooth consistency.
Drizzle the syrup over top of the bundt cake.
Garnish with extra orange zest and a few fresh thyme leaves if desired.