Serve in

Garnish:

Put a branch of white gypsophila on top of the bowl referring to the Japanese tree in a garden.

How to make:

Preparation #1:
Minute tea :
- 100ml of water.
- 2 bar spoon of Rooibos tea from the vahinés.

Recipe:
- Heat water to 95°C.
- Stir tea into water.
- Let steep for 5 minutes.
- Filter.
- Set aside over low heat or in a thermos.


Preparation number 2:
French Shakuhō:
- 30ml of Mandarin Napoleon.
- 15ml of licor 43 original liqueur.
- 100ml of infused tea.
- 1/2 bar spoon of firewater.
- 5ml of lime juice.

Recipe:
- Mix ingredients with ambient air.
- Place the tasting bowl on the hot stone to keep warm.
- Decorate with gypsophila.