Warm the milk in a heat-safe mug until steaming.
Add tea bags or loose leaves to the milk and steep for 5 minutes.
Strain the tea and allow the milk to cool to room temperature.
In a large bowl, whisk together flour, starch, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk the egg, melted butter, vanilla extract, and optional bergamot oil.
Gradually stir the tea-infused milk into the wet ingredients.
Fold the wet mixture into the dry ingredients until just combined; do not overmix.
Preheat your waffle iron and grease lightly if necessary.
Pour batter onto the hot iron and cook according to manufacturer instructions until golden and crisp.
Serve warm, topped with fresh mixed berries and maple syrup or whipped cream.