Description

Dried leaves: The young leaves, brimming with spring's essence, unfurl some tender buds with graceful, wavy contours. Their predominant hue of edelweiss is enlivened by elegant hints of celadon.

Infused leaves: A delightful bouquet of white blossoms melds with the softly sweet essence of custard apple, culminating in a lively, zestful note of candied citron.

Liquor: This majestic tea bears the spirit of a sun-kissed terroir of unparalleled beauty. Golden glimmers dancing in the cup echo the ethereal fragrance of mock orange blossom honey. The liquor gently caresses the palate with velvety strokes, revealing fruity undertones of pineapple and green fig preserve, and offering a sensory journey beyond the confines of time.

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.