Allow your butter to soften to room temperature before making.
In a large mixing bowl, whisk together the flour, the loose tea leaves and the pumpkin pie spice. Set aside.
By hand, or in a mixer or food processor, cream the butter with the sugars. You will need to scrape the sides down. Do this until it is light and fluffy.
Slowly fold in the flour mixture and mix until just combined.
Divide mixture in half and chill for at least one hour. Several hours is ideal, and overnight will work.
When ready to bake, bring oven temperature to 300 degrees.
Pick whether you would like pie shaped, rolled cut out shapes, or slice and bake. There are tips above in the post. If doing the pie shape, pat one half of the mixture into about a 7 inch circle. Using a knife, score into 16 wedges. If rolling and cutting, be sure to do so on a floured surface. If just slicing, do so in about ¼ to ½ thick slices. Place all on an ungreased cookie sheet.
Bake for about 20 minutes, but keep a keen eye. Only the slightest start of browning is desired. Allow to cool on the pan for a few minutes (unless already too brown)
Transfer and cool on a wire rack.