Boil the water and pour over the tea leaves. Allow to cool to room temperature. Keep the leaves in the tea.

In a large mixing bowl, stir together the flour, salt, and cinnamon.

Pour the tea (and leaves), sourdough starter and honey into the flour mixture and start mixing, until everything is just mixed in.

Allow the dough to sit for 10 minutes to autolyse.

Knead the dough for 5 minutes on the counter with a little flour just until it comes together into a smooth dough.

Place the dough in an oiled bowl and allow to sit, covered, at room temperture for 2 hours.

Do four sets of stretch and folds. Grab a section of dough and pull it high above the bowl, and then fold it over to the opposite side. Rotate the bowl 90 degrees and repeat the stretch and fold action. Repeat two more times, until you have done four stretches and folds, rotating the bowl 90 degrees after each one.

Let the dough sit covered for another 2 hours.

Add the diced apricots to the dough and do four sets of stretch and folds again to help develop the gluten and distribute the apricots through the dough.

Place the dough back in the bowl, cover, and place in the fridge overnight.

The next morning, pull the dough out of the fridge and place in a floured countertop.

Gently shape into a circle, and then place in a well floured banneton (or cloth lined bowl)

Cover and let it sit until it comes to room temperature.

Heat oven to 450F with a lidded dutch oven.

Place the bread on a piece of parchment paper and score with the design of your choosing.

Place the bread in the oven and bake for 10 minutes.

Turn the temperature down to 425F and bake for an additional 20 minutes.

Remove the lid and allow the bread to bake for an additional 10 minutes to help develop a firmer crust with a deep golden color.

Allow the bread to cool all the way before slicing it (at least two hours).