Recipe by Ng Wai Kee & Ernest Wong, Island Shangri-La Hong Kong
1 heaped teaspoon Yata Watte (Watte Series)
220ml Spring Water
Boil the water to 100 °C, then pour the hot water on the loose tea leaves. Stir the tea once then let it brew for 5 minutes, stir once more prior to serving.
Glassware: Red Wine Glass