A Declaration of Jasmine Tea and Champagne

Recipe by Jason Chan Yee Chiu & Ho Wing Hong from Hong Kong Cricket Club – Second Runners up – Dilmah Real High Tea Global Challenge

Presentation Hardware: Champagne Flute

Champagne 120 ml
Fresh Orange Juice 30 ml
Fragrant Jasmine Syrup 10 ml
Fragrant Jasmine Tea Foam (a) 1 Tbsp
Fragrant Jasmine Leaf Powder (b) 2 Tbsp


When settled, add the fragrant jasmine foam.
Sprinkle fragrant jasmine leaf powder on top.

Fragrant jasmine Foam (advance preparation is required)

Fragrant Jasmine Tea 10 ml
Fresh Lemon Juice 5 ml
Proepspuma (Cold) 5 g

Fragrant jasmine Syrup (advance preparation is required)

Fragrant Jasmine Tea 10 ml
Fresh Lemon Juice 5 ml
Spring Water ( 60°C Temperature) 250 ml
White Sugar 300 g

*All syrup ingredients to brew for 15 – 20 minutes

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