Add 2 tea bags of Assam tea to 100mL boiling water. Add 100g of white sugar. Leave to infuse for 15 minutes. Add all ingredients to shaker. Using the back of a bar spoon break up marmalade. Dry shake to emulsify egg and mix. Add ice and shake. Strain into a chilled cocktail coupette.
Garnish with small pinch of Matcha tea in the centre of the foam.