Description

Dried leaves:  Hand-picked, these exquisite whole leaves with twisted relief shimmer in shades of green, elegantly contrasting with the silvery highlights of their spring buds.

Infused leaves: They offer a richly floral fragrance with vivacious hints of lily-of-the-valley, a fortunate prelude to enticing fruity notes of passion fruit and luscious mango.

Liquor: Golden like the sun’s embrace, joyful as a bouquet of mimosa, the liquor fills the cup with a scent of pear sorbet intertwined with white flowers, both delectable and light. Silky and enveloping like precious fabric, it intoxicates the palate with floral notes reminiscent of a myriad of camellia flowers bathed in morning dew.

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.