Place chocolate in a medium heatproof bowl. In a small pan over medium heat, bring heavy cream just to a simmer. Add tea to the hot cream. Steep 15 minutes; return to a simmer. Using a strainer to catch the tea, pour the cream over the chocolate. Stir until melted; cover and chill until firm, about 2 hours. Using a 1/2-oz. ice cream scoop or a tablespoon measure, scoop up the ganache and form into balls, then roll in crushed shortbread cookies; chill until firm, about 30 minutes.
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