THE TEA An extraordinarily innovative Pu’er tea, gently fermented even before it reaches the bottle. The technique was developed by Alex Kay at Satemwa, using sake koji to begin the fermentation process.
These warm, earthy leaves evoke the clean scent of an autumn forest floor. Hibiscus brings bright red fruit, while coffee leaf adds gentle sweetness and a light smoky finish. Together, they create a light, layered and savoury serve.
SERVING Serve lightly chilled (12–14°C) in a medium-sized red wine glass.
