In a food processor, blend the digestive biscuits until finely ground. Measure 1 cup into a medium sized bowl.

In a spice grinder, grind the tea leaves until they resemble the appearance of fresh ground black pepper.

To the bowl with the ground digestive biscuit, add the ground tea leaves, flour, baking soda, baking powder, and salt. Combine.

In a separate large mixing bowl, beat the butter with the two sugars until lighter in color.

Add the eggs and vanilla extract. Continue beating until light and fluffy.

Add the dry ingredients and mix until just combined.

Fold in the white chocolate chips until just incorporated.

Scoop and roll 2 inch pieces of dough onto a baking sheet and flatten each dough ball slightly.

Cover and chill in the refrigerator for at least 30 minutes.

While the dough chills, preheat the oven to 375ºF.

Once chilled, place the slightly flattened dough balls at least 3 inches apart on a baking sheet and bake for 20 minutes or until golden brown.

Optional: While the cookies are still hot out of the oven, place a few white chocolate chips in the center of each cookie, leave for 1 minute to melt, then use a spoon to spread the chips into a small pool of chocolate. Lightly sprinkle with extra tea leaves.