Recipe by Neo Ng & Faustino Tabilas Jr of Grand Hyatt Macau – Gold Winner Dilmah RHT Challenge Macau 2014
Makes 5 Hot Tea Cocktails
10g Dilmah Galle District Op1
1100ml spring water (at 100°C)
50ml orange liqueur
50ml Dilmah Peach tea syrup
Warm the pot before putting tea leaves in it.
Fill teapot with hot water and infuse tea leaves for 3-5 minutes.
Fill each cup with orange liqueur, Galliano and peach tea syrup.
Top up with hot Galle District Op1 tea.
Serve with: burnt orange peel.