Description

 Raised in a cool, misty climate with abundant rainfall, the youngest leaves and their first buds are harvested by hand and benefit from all the richness of this exceptional Terroir.

Dried leaves: A harvest of fine silvery buds and young leaves adorned with emerald.

Infused leaves: Warm and flowery aromas precede gourmet notes of ripe pear and citrus meringue.

Liquor: The buttercup-yellow liqueur gives off sweet, warm and slightly spicy aromas of manuka honey and lemon thyme flower, then subtly teases the palate with a fruity caress of candied papaya.
A happy tea.

Cold brew:
1 - place 10g 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.