Recipe by Perri Saunderson & Kate Sekulla of J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand
1 pinch dried chilli flakes
6 star anise
2 cinnamon sticks, broken
1 tsp Sichuan pepper
6 pieces crystalized ginger sliced
2 tea filter bags
1 ½ litre water
4 Dilmah Single Region English Breakfast Teabags
100ml warm milk
Crush the 1st five ingredients using a pestle and mortar to a course grind.
Add sliced ginger to ground spices.
Fill both tea filter bags with the spice mix and tie off the tops of the bags to seal.
Bring water to the boil, add spice bags and simmer for 3 minutes.
Remove spiced water from the heat and allow to cool for 1 hour.
Pass spiced water through a fine sieve.
Place an english breakfast tea bag each in 4 cups.
Bring the spiced water back up to the boil and then pour into cups.
Stir after one minute and then allow to brew for 3 minutes.
Remove teabags and top with a splash of warm milk.