Heat cream over medium heat until it begins to simmer then remove from heat, add tea and steep for 5 minutes.
Once steeped add in the chopped chocolate, salt, butter, and vanilla. Let the warm cream melt the chocolate completely then mix until smooth and glossy.
Cover the ganache and cool in the fridge for 1-2 hours.
Use a spoon and your hands to roll the ganache into spheres.
Place the cocoa powder in a bowl and roll each truffle in cocoa.