Preheat oven to 350° F. Pour ½ cup boiling water into a bowl. Add 2 tea bags and steep until brewed and cooled. Discard bags and set tea aside.
In a large bowl, whisk together flour, sugar, baking powder and salt. Form a well in center and set aside.
In a medium bowl, combine egg, milk, olive oil, lemon juice, zest, poppy seeds and brewed tea. Pour into flour mixture and stir just until moist and combined.
Pour batter into a greased 8x4x3-inch loaf pan. Bake 50-60 minutes, until top is lightly browned and toothpick inserted in center comes out clean. If serving immediately, cool on a wire rack for 30 minutes before slicing. If refrigerating overnight, cool completely on rack and store covered in fridge; slice before serving.