1. Cake: Preheat oven to 375?F (190?C). Line 11 x 15-inch (28 x 38 cm) jelly-roll pan with parchment paper; set aside. Remove tea from tea bags. In small food processor, pulse together sugar and loose tea until finely ground; set aside. Whisk together flour, baking powder and salt; set aside.
2. Using electric mixer, beat together eggs and sugar-tea mixture for about 10 minutes or until mixture is thick and pale lemon colour. Fold in pumpkin and vanilla. Sprinkle flour mixture over top and fold into batter.
3. Spread batter evenly into prepared pan; smooth top. Bake for 12 to 15 minutes or until top springs back when lightly touched and tester inserted in centre of cake comes out clean.
4. Sift icing sugar generously onto clean kitchen towel. While still hot, run thin knife around edges of cake to loosen from sides of pan; invert onto prepared towel. Carefully peel off parchment paper. Starting at one short side, roll up cake with towel to resemble jelly-roll log. Place rolled cake, seam side down, on rack; let cool completely.
5. Simple Syrup: Empty contents of tea bags into small saucepan. Pour in corn syrup and 2 tbsp water; bring to boil. Boil for 1 minute. Let cool completely; strain through fine-meshed strainer into small measuring cup.
6. Frosting: Using electric mixer, beat cream cheese until light and fluffy. Beat in butter until blended. On low speed, sprinkle in icing sugar, beating until blended. Increase speed to high; beat in 2 tbsp simple syrup, vanilla and salt until smooth. Refrigerate for 30 to 35 minutes or until completely cooled and firm.
7. Unroll cooled cake. Spread with frosting, leaving 1-inch (2.5 cm) border all around cake. Roll up tightly without parchment paper. Transfer to serving platter. Refrigerate for at least 1 hour before serving.
8. Just before serving, cut into 1-inch (2.5 cm) thick rounds and brush with simple syrup. Dust with icing sugar.

Tip: Garnish cake platter with a few fresh berries and orange twists if desired.