Step by step recipe:

1. 10 min.
   Put into a food mixer bowl: 250 g flour, 125 g caster sugar, 125 g butter, 1 tablespoon powdered tea and 30 ml tea.
   
   If possible, blend the tea to a fine powder before adding, as this makes the texture more pleasant to eat.
2. 5 min.
   Mix until the dough is evenly mixed.
3. 2 hours
   Shape into a flat cake and wrap in plastic film, then refrigerate for 2 hours minimum or overnight.
4. 5 min.
   Preheat the oven to 390°F (200°C).
   
   Roll out the dough but not to thinly.
5. 20 min.
   Cut out the biscuits in whatever shape you like.
6. 30 min.
   Arrange them on a baking sheet and glaze them.
   
   Bake until they are just starting to turn golden brown (This kind of biscuit must never be overcooked).
7. 10 min.
   Meanwhile, melt 200 g white chocolate in a bain-marie.
8. 
   Once the cooked biscuits have cooled. dip them one at a time into the melted chocolate, coating them to halfway.
9. 20 min.
   Place them on a sheet of cooking parchment.
10. 30 min.
    Refrigerate for about 30 minutes to set the white chocolate.
    
    Your biscuits are now ready to eat.