Preheat oven to 350 degrees (F).
In mixer, beat together butter, sugar, and vanilla until smooth.
In a separate bowl, stir together flour, cinnamon, ginger, cardamom, salt, and tea.
Add dry mixture to butter mixture and beat on low speed until blended.
Stir in white chocolate chips.
Drop tablespoon-sized balls of dough 1 inch apart, using 2 greased (or parchment-lined) cookie sheets. Flatten balls slightly with a floured glass.
Bake 15 to 18 minutes, switching cookie sheets around halfway through baking.
Cool on a wire rack and enjoy!
Yields 36 to 40 cookies.
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