Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France
60ml Keemun Special Leaf Tea
10ml Citrus Fruit Syrup
1g Tonka Bean
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.