Step by step recipe:

1. 10 min.
   Put into a food mixer bowl: 13.7 oz flour, 4.4 oz caster sugar, 4.5 oz butter, 1 tablespoon powdered tea and 1.1 oz 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 7.0 oz 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.