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Preheat the oven to 350°F with a rack in the center. Line an 8" square pan with a parchment sling and lightly grease the parchment.
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To prepare the tea: Cut open all the bags of tea 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 (about 6g) and place it in a large saucepan or microwave-safe bowl.
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To make the chai bars: Add the butter to the tea and heat over medium-low or microwave for 45 to 60 seconds, covered, on 50% power, until just melted. Whisk to distribute the tea in the melted butter.
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Whisk the brown sugar, syrup, and vanilla into the butter mixture until combined. Add the egg and whisk until the mixture is shiny and emulsified.
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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.
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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 bars 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 rack to cool completely.
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To 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.
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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 (3 to 4 hours for best results) before cutting and serving.
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Storage information: Store any leftover dirty chai bars, covered, at room temperature for several days. Freeze unglazed bars for up to 2 months. If frozen, allow bars to thaw fully before glazing. Freezing the glazed bars is not recommended.
