Infuse Earl Grey tea for 90 seconds at 90 degrees Celsius.
Infuse green tea for 60 seconds at 85 degrees. Remove the tea, and add 4 slices of ginger and 1 star anise. Infuse for 10 minutes,
In a siphon, mix 3.5 oz of coconut milk with 6 oz of 35% cream and 2 bags of green tea. Close the siphon and insert the CO2. Shake vigorously for 1 minute.
In a cup, pour both teas, then add the espuma. Garnish with tea leaves.
Created by Maxime Dallaire, finalist, Made With Love 2019 (Montreal).