In a large mixing bowl, cream butter and granulated sugar until light and fluffy (3-4 minutes). Beat in eggs one at a time, then mix in lemon zest and black tea to create a smooth batter.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet batter, stirring until just combined.

Cover dough with plastic wrap and refrigerate for 30 minutes to firm up.

Preheat oven to 350°F (175°C). Drop rounded portions of dough onto a lined baking sheet, ensuring 2 inches of space between each.

Bake for 10-12 minutes until edges are golden and centers remain soft. Let cool for 5 minutes before transferring to a wire rack.