Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France


100g Orange

20g Lime

30g Lemon

60ml Keemun Special Leaf Tea

10ml Citrus Fruit Syrup

1g Tonka Bean

1g Cinnamon

10ml Mandarin Juice



Infuse the tea in 220ml water at 100°C.

Cut the fruits and place them in the glass.

Add the syrup and hot tea.

Add the Juice.

Season with Tonka Bean and Cinnamon.

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