Sift tea and flour together, add to the butter mixture, mix until just incorporated.
Roll dough out to 1/3 inch think between 2 pieces of plastic wrap. Refrigerate until firm, about 30 minutes.
Heat oven to 300°F. Remove top piece of plastic and cut into desired shapes using Japanese vegetable cutters. Re-roll and cut excess dough as necessary. Transfer cut pieces onto baking sheet lined with parchment paper. Bake for 15 minutes, rotate pan and bake for another 15 minutes or until the surface of cookie is firm. Cookies should not be brown at the edges but green in color.
Cool and serve.
