Pulse flour, sugar, tea, and salt together for one minute in bowl of food processor.
Add vanilla extract and butter. Pulse until shaggy dough is formed, about two minutes.
Remove blade and transfer dough to working surface. Work dough until it comes together and shape into two discs.
Place each disc on parchment and transfer to refrigerator for 30 minutes.
Preheat oven to 350° F.
Line baking sheets with parchment paper.
Roll out dough to ¼” and cut out cookies using 1”-wide cookie cutter. Transfer cookies to baking sheet.
Bake for 15 minutes or until edges are a light golden brown.
Use an oven thermometer to check your oven temperature before baking. If you do not have an oven thermometer, keep an eye on the first two batches of cookies and remove when the edges are just barely golden brown so they don't burn.