Description

Dried leaves: The whole leaves - ample, majestic and in a thousand shades of rich emerald - have been meticulously crafted so as to preserve all their natural beauty.

Infused leaves: Delightful aromas of ripe papaya and slow-roasted apricot are enveloped in a gourmet fragrance of coconut milk jam.

Liquor: The handsome buttercup yellow of the liqueur offers a joyful and luminous cup. Infinitely smooth, it caresses the palate with hints of white mangosteen and frangipani flower, a duo made even more elegant when the lingering notes of strawberry tree honey join the conversation. The spring symphony has its new opus.

Cold brew:
1 - place 10g of tea in 1 liter of spring water; keep in the fridge for about 12 hours.
2 - filter out the leaves then let the liqueur come to room temperature.
3 - best served in a large balloon glass, filled up to a third.

"Cold brew", a slow infusion in cold water, results in a further exploration of the infinite aromatic palette of this grand cru. The cold allows new fragrances to express themselves in a dazzling and totally intoxicating way.