Recipe by Katy Brown & Benjamin Mardle of Euro Bar & Restaurant – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand
250ml mineral water
2 ½ tbsp Dilmah Sencha with Lemongrass and Peppermint tea
1 tbsp yuzu juice
2 ½ tbsp sugar
2 g agar agar
2 sheets gelatine
½ tsp yuzu flakes
Heat the water in a pot to 100°. Remove from the heat and add the yuzu and sugar. Mix to
dissolve and leave for 2 minutes. Add the tea leaves and leave to infuse for 3 minutes, stirring
Soak the gelatine in cold water to soften.
After 3 minutes of brewing, strain off the tea leaves and place the liquid in the fridge to cool. Once
cool whisk in the agar and return to the heat. Bring to the boil and boil for 1 minute. Remove from
the heat and stir in the soaked and squeezed gelatine. Stir to dissolve then chill.
Once cold and blend and spread onto silicon dehydrator sheets. Sprinkle with freeze dried yuzu
flakes. Dehydrate at 50°C for 10 hours.
Once dry gently break into around 2cm wide pieces.