Description

Dried leaves: Whole, rolled and twisted young leaves undulate in elegance under a spring tint of green malachite and golden teak wood. Infused leaves: Sweet notes of fresh apricot and green plum dance majestically with an airy note of sandalwood. Liquor: Clear and brilliant, in a cheerful and luminous golden tone, the cup overflows with a fruity bouquet of nashi pear and banana blossom. A long and persistent note of green almond takes hold of the liquor, bringing it liveliness and freshness. The taste of a happy spring. 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.