Cream butter, sugar, and tea leaves in a bowl, then beat in the egg and mix in flour to form a dough.
Wrap dough in cling film and chill in the fridge for one hour.
Preheat the oven to 175°C.
Roll dough to 4mm-5mm thickness and cut eight 9cm squares for Lapsang Souchong biscuits.
Bake on lined trays for 12 minutes until the edges are golden-brown.
Cool biscuits completely on wire racks.
Repeat the process for Earl Grey biscuits, cutting eight 7.5cm squares and baking for 10 minutes.
Repeat for Rose Pouchong biscuits, cutting 6cm squares and baking for 8 minutes.
Repeat for Green Tea dough, cutting squares ranging from 3cm to 15cm and various circles/curlicues.
Drape the largest Green Tea squares over greased cake tins and bake for 10-15 minutes to create curved roofs.
Bake remaining Green Tea shapes on flat trays for 4-9 minutes and cool.
Whisk egg whites for 30 seconds, then gradually beat in icing sugar.
Mix in lemon juice and food coloring, then beat for five minutes until the icing holds its shape.
Cover the turquoise icing with cling film until assembly.
Stack Lapsang Souchong biscuits with icing, rotating each layer by 45 degrees.
Continue stacking the Earl Grey and Rose Pouchong biscuits, separated by Green Tea roof layers and icing.
Create a pyramid roof with small squares and attach curlicues with icing.
Assemble a finial from the small circles, attach to the top, and finish with decorative icing.