Produced according to the Bai Hao aesthetic from the Taiwanese favorite cultivar (Qingshin), this “oriental beauty” comes to us from plantations located on the slopes of Jingmai Mountain in Yunnan (China). Its long leaves in shades of ochre and persimmon reveal, upon immersion in water, rich aromas of bark and cooked pears.
Its attractive amber liqueur boasts sweet and tangy flavors reminiscent of citrus zest. The finish lightly lulls the palate with its nuances of sweet spices (cinnamon) and heady flowers.
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