Preheat oven to 325°F. Line a 9 x 13 baking pan with buttered (or use baking spray) parchment paper, leaving an inch of overhang on the ends. *Wrap pan with cake strips - optional, but recommended.

In a medium bowl, combine flour, baking soda, baking powder, ginger, cloves, cinnamon, nutmeg, pepper and salt. Whisk to combine, then set aside.

In the bowl of a stand mixer, using the paddle attachment, cream butter and brown sugar until light and fluffy, 5 minutes.

Add eggs and beat until incorporated. Add molasses, oil, and vanilla. Mix until just combined, scrape down sides and bottom of bowl.

Add half of the flour mixture and beat until just combined. Then add tea, mix until just combined, then add remaining flour and mix just until you no longer see pockets of flour.

Using a rubber spatula, fold the cake batter a few times, scraping the sides and bottom of the bowl to make sure everything is thoroughly combined.

Pour into prepared pan and bake for 30 - 40 minutes, rotating halfway through, or until a toothpick inserted comes out with a few moist crumbs attached.

Cool the cake in the pan for 10 minutes. Carefully lift cake to make sure it easily releases. Place a lined baking sheet or cooling rack on top of the pan and carefully flip over. Remove parchment from bottom of cake. Place cooling rack on the cake (bottom) and flip back over. Place on cooling rack to cool completely.

Dust with powdered sugar if desired.