Pre-heat the oven to 350 and lightly grease a bread pan.
Steep 3 bags of Bigelow Vanilla Chai tea in 1 cup of boiled water for 5-6 minutes. Squeeze and discard the bags. You should have at least 3/4 cup left. (Just use 3/4 cup.) Let cool a bit so it doesn't scold the eggs.
In a large mixing bowl, whisk eggs, sugar, tea, sour cream, vanilla and melted butter until smooth.
Add flour, baking powder and baking soda and whisk slowly until all evenly incorporated.
Pour batter into the prepared bread baking dish.
Mix chia seeds and vanilla sugar together and evenly spread the mixture over the bread batter.
Bake for 50-60 minutes. (Until toothpick inserted in the center comes out clean.)