Preheat oven to 400ºF and line a large baking sheet with parchment paper.

In a stand mixer or large bowl with electric mixer, whip together the buttery sticks, powdered sugar, and matcha tea. Add the ground jasmine tea and mix just until incorporated. Fold in the ground pecans and flour, until the dough sticks together. Form into 1-inch balls and place at least 1 inch apart on the baking sheet. Bake for 10-12 minutes, until puffed but not browning at all. The tops may crack.

Transfer the parchment to a wire rack and let cool for 5-10 minutes. Prepare a small bowl with sifted powdered sugar. Roll the warm cookies in powdered sugar and replace on the rack. Let cool another 20 minutes, then roll again in powdered sugar. Dust with matcha tea powder.