Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong
30 ml pear juice
50 ml Dilmah Ceylon Cinnamon Spice Tea (brewed as per pack instructions and chilled)
Champagne turnip glass
Method: (Build in glass)
Place the pear juice at the bottom of a Champagne turnip glass, add crushed ice to it.
Fill the glass with Ceylon Cinnamon Spice Tea, garnish with a piece of orchid and serve immediately.