In a large bowl, cream the butter and sugar.  I did this by hand, but a hand or stand mixer will work too.  Beat in the vanilla and the tea from the tea bags (yep – the tea leaves!) until very well combined.  Stir in the flour, followed by the pecans, until just combined.

Divide the dough into two equal portions.  Form each half into a log, wrap in plastic, and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F, and line a baking sheet with parchment.  Carefully slice each log into pieces that are roughly ¼ inch thick.  Bake about 20 minutes, until golden brown and quite firm.  Cool completely on the pan before serving.  Cookies may be stored in an airtight container at room temperature for up to 1 week.