Description

Dried leaves: The young, whole leaves and their shimmering spring-green moiré hue mix and mingle with many golden buds.

Infused leaves: The exhilarating bouquet of wild berries and fresh walnut turns to a sweet note of ripe apple-cinnamon.

Liquor: Limpid and brilliant, the liqueur’s bright shade of blond caramel unleashes a soft aroma of green almond accompanied by a sweet scent of magnolia syrup. A silky cup, infinitely enveloping.

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.