Turn brown sugar and tea leaves into powder using a coffee grinder.
Whisk the egg, honey and tea flavored sugar until fluffy.
Sift flour and starch into egg mixture a little at a time, fold gently from top to bottom using a spatula.
Finally, fold gently vegetable spread into batter then rest in the fridge for at least two hours.
Heat the oven to 400°F. Fill the madeleine molds 3/4 each with batter and bake for 4 minutes. Low the temperature to 360°F and bake 5 minutes more.