Description

Dried leaves: The carefully twisted young shoots present a thousand shades of green, emboldened by the platinum reflections of the buds.

Infused leaves: A dashing note of fresh cardamom leads to gourmet fragrances of candied angelica and ripe nashi pear.

Liquor: The liqueur illuminates the cup with a solar tint, golden like flowering broom. Its fragrance, a pleasant blend of brioche with candied fruit and honeydew, is a delicate prelude to a lively texture unleashing the spring freshness of birch resin on the palate.

Cold brew:
1 - place 15g of tea in 1 litre 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.