Tea water base:
1800 ml. Cold bottled water, low-calcium
14 gr. Earl grey tea
Tea fluid gel (a):
860 ml. Tea water
0.6 Gr. Sodium citrate
0.6 Gr. Gellan gum
80 gr. Billingtons caster sugar
Fluid tea gel (b):
3.5 Gr. Malic acid
0.25 Gr. Calcium chloride
10 ml. Tea water.


Tea water base: Combine the tea with the water and leave to infuse in the refrigerator for 2 hours. Strain through a fine sieve lined with a coffee filter to remove all the fine tea powder.

Tea fluid gel: Blend the ingredients of part (A) and add to the tea water. Blend the dry ingredients of part (B) and then stir into the reserved tea water. Bring part (A) to the boil, add part (B) to the mix and bring to the boil. Take off the heat and cool down rapidly. When the tea has been cooled for 24 hours, strain through a 120 micron mesh laboratory sieve.


Separate the teas into two batches and place each half batch into a glass bottle with a plastic liquor spout. Place one bottle into an ice bath or keep in the refrigerator at 3ºC, and the other into a hot water bath (bain-Marie) at 72ºC. Take a glass with a removable divider that is placed down the middle of the glass. Pour the iced tea into one side and the hot tea onto the other side of the divider – both up to the same level – then remove the divider. Serve immediately.

* Billingtons caster sugar. Very fine, white, granulated sugar.