Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners 


90ml heavily brewed (heat water to 95 degree Celsius, seep tea leaves for 8 minutes and 5 seconds)    Dilmah Rose with French Vanilla tea


15ml calamansi juice

Young ginger syrup



Separately, boil sandalwood in another pot.

Remove tea leaves, combine tea with sandalwood in pot, reduce to 500-800ml.  Let tea mixture cool, sit in refrigerator.


To serve:   

Torch sandalwood till smoked.

Combine 15ml calamansi juice, young ginger syrup (1part sugar to 1 part blended ginger extract), and chilled tea

Shake to serve.

Smoke from sandalwood accompanies aperitif.

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