Place the currants and raisins in a bowl and pour over the cold tea (or water).  Let soak for at least 4 hours or overnight. Drain and reserve the liquid for later.

Stir the yeast and teaspoon of sugar in the lukewarm milk.  Let it sit for 10 minutes until nice and frothy.

In a stand mixer place the flour, sugar, spices, and salt and stir to combine. Make a well and add the melted butter, egg, lemon zest, and yeast mixture. Use the dough hook to knead until just combined. The dough will be very thick (do not add more liquid at this point because the wet currants/raisins will be added). Add drained currants and raisins and candied lemon peel. Knead until combined, adding some of the reserved currant/raisin juice until a soft dough forms. Scrape down the dough from the sides of the bowl.  Cover the bowl loosely with plastic wrap and let it rise in a warm place for 90-120 minutes or until doubled in size. Punch down the dough.  If making two smaller loaves, divide the dough in half and shape into rounds. If making one large loaf (as pictured), place the dough in a greased 9x5 inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for another hour or longer until nearly doubled in size.

Preheat the oven to 350 degrees F. Bake the barmbrack on the middle rack for 50-60 minutes (less if making two smaller loaves) or until a skewer inserted into the middle of the loaf comes out clean. Remove from oven and while hot brush the loaf with the reserved currant/raisins juice for more flavor, moistness, and a nice sheen and let cool.

Slice and serve. Barmbrack is especially good toasted and spread with butter.