Place chocolate chips into a glass mixing bowl, and put aside.
In a small saucepan, combine heavy whipping cream, tea powder, and spices, whisking to combine. Heat to a boil, remove from heat.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.
Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.
Chill in the fridge for at least an hour or two, until it’s pretty solid.
Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in cocoa, or whichever other truffle coating(s) you’d like.
Store in an airtight container for up to 1 week.