Description

Dried leaves: The delicate buds, recalling shades of moonstone, intertwine with vibrant and luminous emerald leaves, along with others boasting mysterious shades of rosewood.

Infused leaves: Spring's freshness is expressed through sparkling notes of wood sorrel, complemented by the sweet and comforting indulgence of stewed apricot.

Liquor: In a golden and amber-hued dance, the liquor unveils an exquisite aroma where sweet hints of macaron intertwine with a gentle note of almond, a delicate prelude to a rich and nuanced gustatory symphony. On the palate, flavours of sun-kissed muscatel grape and passion fruit elegantly unfold. 

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.