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Just shot a video of me making this, should be up next week. Layered in a wine glass.
I should have sweetened the milk, but nevertheless, a very rewarding ‘dessert tea’ having just consumed china jasmine, pai mu tan, assam and darjeeling whilst filming three episodes back to back.
The wild cherry is interesting, but for this, I think the plain and the quince are better flavours. The cherry is lost a bit in the milk.
I might add chocolate and make it into a black forest cake tea!

Preparation
195 °F / 90 °C 7 min, 0 sec

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It’s All About tea! The link is to my blog. Co-Owner of The Devotea.

Location

Adelaide, South Australia

Website

http://thedevotea.teatra.de

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