In a bowl, mix flour, 3 tablespoons of Oregon Chai, sugar, baking powder and salt. Whisk until ingredients are fully incorporated. In another bowl, mix together the eggs, vanilla and oil. Add the wet ingredients to the dry ingredients. Mix by hand or with a stand mixer. When mixed, the dough will be dry and crumbly. Turn out on a lightly floured board and knead 8-10 times. Divide dough in half and shape into two logs about 1 inch thick and 8 inches long. Place the logs on a greased baking sheet and brush with egg white then sprinkle with the remaining two tablespoons of Oregon Chai. Bake at 350° Fahrenheit for 30 minutes, then remove from oven and place on wire rack to cool for 10 minutes. Turn the oven down to 325°. Slice the logs into ¾”-wide pieces to yield 22 individual biscotti. Place the slices back on cookie sheet cut side down and bake at 325° for 10 minutes. Flip biscotti over and bake another 10 minutes. Cool on wire rack. Store in an airtight container.