Description

Dried leaves: Whole leaves rolled with great finesse. A dominant shade of satiny red amaranth contrasts with elegant touches of emerald.

Infused leaves: They reveal a sunny bouquet, accented with pulpy Muscatel grape and tamarillo jam.

Liquor: Golden robe with celadon reflections. The liqueur expresses beautiful bursts of gourmet white dragée accompanied by a fleeting and flowery wisp of mandarin blossom. The palate is charming with a round and suave structure, dominated by the joyful fruitiness of white currant.

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.