Cut open all of the tea bags and empty them into a small bowl. If using tea with larger pieces, crush the tea leaves (in a 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 2 TBSP. 

In the bowl of a stand mixer or a large bowl, combine the tea, sugar, and orange zest. Mix for 2 minutes on medium speed. 

Add the butter and cottage cheese and beat until the mixture is evenly distributed, about 1 minute on medium speed, scraping the bowl halfway through. 

Scrape down the bowl, add the milk and vanilla bean paste, and beat until thoroughly combined, about 30 seconds on low speed.  

Scrape the bowl, then add the eggs one at a time, beating to fully incorporate (about 20 seconds on medium speed) and scraping the bowl in between each addition. 

In a small bowl, whisk together the flour, almond flour, baking powder, and salt. Add this mixture to the wet ingredients in 2 additions, beating on low speed for about 20 seconds and scraping the bowl after each addition, until the batter has only a couple streaks of flour remaining. Use a flexible spatula to scrape the bowl and incorporate any remaining flour.  

Transfer the batter to the prepared pan and use a small offset spatula to spread it into an even layer. Rinse and dry the spatula, then use it to “draw” a line lengthwise down the center of the batter. Aim for a cut that runs nearly the entire length of the pan and about 1" deep; this will help control the rise of the loaf and give it a nice final shape.  

Bake the cake in a tea loaf pan for 55 to 65 minutes, or until it's evenly golden brown and its top springs back when you press it with your fingertips. A toothpick or paring knife inserted into the center should come out clean or with just a few crumbs clinging to it. If baking in a 9" x 5" or 8 1/2" x 4 1/2" loaf pan, bake the cake for 55 to 60 minutes, until evenly golden brown, then tent loosely with foil and bake for an additional 15 minutes. 

Let the London fog tea cake cool in the pan for 10 minutes before using the parchment sling to transfer it to a cooling rack. Let the cake cool completely before applying the glaze, at least 1 1/2 hours.  

In a medium bowl, sift the confectioners’ sugar to remove any large lumps. Alternate adding 1 TBSP of the milk and 1 TBSP of the orange juice, then whisk to combine. If the mixture is dry, add additional liquid, alternating a 1/2 tsp at a time, as needed, until you reach a pourable consistency.  If desired, mix in 2 teaspoons of ground freeze-dried blueberries for a bit of flavor and texture.

Pour the glaze over the cooled cake and spread it to the edges so it begins to drip down the sides; a small offset spatula is a helpful tool.