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1. Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
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3. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
Grind in a clean coffee grinder or in a mortar.
Make ahead- Up to 3 days, stored airtight.
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