In a mini processor, grind the remaining 2 tablespoons of tea to a powder and transfer to a medium bowl. Grind the blanched almonds until fine and add to the bowl. Add the brioche crumbs, butter, lemon zest and cayenne, season with salt and pepper and stir to form a dough-like mass. Working on a sheet of plastic wrap, pat the mixture into a 6-inch square about 1/4 inch thick. Wrap with plastic and refrigerate until firm.