Roll chèvre into a 1 inch diameter log. If the cheese is too crumbly, add a little cream cheese to soften.
Wrap in one layer of cheesecloth.
Cover with a layer of floral jasmine green tea.
Leave in the refrigerator for three or four days. Remove tea leaves. It will keep for one week.
Cut chèvre into thin slices, approximately ¼ inch. It can tend to be crumbly so use a hot paring knife to cut through it.
Beat butter just until soft and smooth, do not whip. The shortbread becomes too crumbly if over mixed.
Combine flour, salt and sugar in a separate bowl. Add dry ingredients to softened butter and mix just until well combined, about 10 seconds on medium strength.
Shape into 2 inch round or square logs. Wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
Preheat oven to 350°F. Remove shortbread from refrigerator and cut into thin slices, about ¼ inch. Be consistent with the thickness so they cook evenly.
Lay on a parchment lined cookie sheet. Bake for 8 to 10 minutes or until very pale golden, but slightly firm.
Top shortbread with a small dollop (¼ tsp) of orange marmalade and a slice of chèvre.
Garnish with a green leaf.