wax paper. in bowl of electric mixer fitted with flat paddle, cream butter until light, about one minute. scrape beater and sides of bowl; beat another two minutes. add eggs, one at a time. scrape down sides of bowl and beat for one more minute. fold in one-fourth of flour mixture and one-third of tea/buttermilk/vanilla mixture. blend and stir. once all ingredients are added, beat on low speed just to mix until smooth.
pour batter into pans and spread with spatula. tap pans on kitchen counter to break up any large air bubbles. bake for 40 to 45 minutes or until center springs back when lightly touched. remove from oven. cool 