Melt the white chocolate and candy melts in two bowls
Paint dots of white chocolate on the inside of small semispherical silicon molds (whatever size you like).
Cool in the fridge until hardened
Paint red chocolate into the molds so that they are fully coated in a thin layer. Cool until hardened
In a pan over low heat, warm the milk. Then steep the tea in the milk until fragrant and darkly colored (20 minutes at least).
Strain out any tea leaves and add the milk to a bowl over a double boiler. Add chocolate and wait until the chocolate looks melted before stirring gently to mix. The ganache should come together quickly
For an extra smooth ganache, strain through a fine sieve after mixing.
Let cool until its almost at room temperature and then pour into the coated molds until almost full. Chill in the fridge until the ganache has solidified
With the remainder of the white chocolate, covered the tops of the molds and place a mini marshmallow into the center of each.
Chill again and then remove from molds