Seaweed and White Tea Jelly, Wasabi and Chive Flower Pearl

• 250 ml (9 fl oz/1 cup) Still Mineral Water
• 1 × 10

Put the mineral water in a saucepan and bring to the boil. Add the dried seaweeds, white tea leaves and white soy sauce, then remove the pan from the heat. Infuse for 20 minutes, then strain the liquid through a sieve lined with muslin cloth into a clean saucepan. Reheat the infused liquid to 70°C (155°F). Meanwhile, soak the gelatine sheets in cold water until softened. Squeeze the excess wate