Description

Dried leaves: Elegant buds and fine leaves make up a landscape of colours akin to a forest bathed in sunlight, where the play of light and shadow unveils dazzling greens with amber moiré. Infused leaves: They offer an opulent and fruity bouquet of infinite pleasures where persimmon and ripe pineapple are the major accords. Liquor: Bright with life, golden with copper highlights, the liquor enchants with a very expressive nose of lychee and guava. Its rich, perfectly balanced texture delicately and slowly reveals an unforgettable fruity aroma. Cold brew: 1 - place 15g 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.