I really like that tea actually, and I think it would go very nicely in a Kolsch, or perhaps an Altbier or Dortmunder Export. Of course these all require some degree of lagering, although you can make a Kolsch without. If you can't lager, a Blonde Ale would work great, or a Belgian Golden might accept the flavor well, as long as the yeast don't mask it.
I can't really help you with the adding tea to beer, I've never tried it myself. I'm sure someone around here has, so if a search doesn't turn something up, someone may chime in here to help.
My vote is for Kolsch, it would match very well.
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