Asiri Punchihewa

Spiced Caravela

Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014 

Makes 5 Portions

1 litre spring water
15 g Dilmah Yata Watte Tea
1 clove
1 star anise
2 black cardamoms
4 green cardamoms
3 black whole black pepper

Start by crushing all spices.
Combine spring water at 80ºC with all the ingredients.
Fine strain into a small cup.

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