Melt butter in a small saucepan over medium heat. Add apple and brown sugar and cook, stirring occasionally, 5 minutes, until apples are soft and golden brown. Add soy milk, reserving 1 tablespoon, tea bags and raisins. Bring mixture to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Remove tea bags and discard. In a small bowl combine cornstarch and reserved tablespoon soy milk. Stir into rice mixture. Bring to a boil, stirring constantly. Continue to stir and boil 1 more minute. Pudding will be very creamy and thicken as it cools.