Fossa Chocolate X Pekoe & Imp Traditional Liu Bao Hei Cha Tea Chocolate Aperitif making this class especially meaningful

making this class especially meaningful for our team

plus cinchona (bitter bark that makes quinine)

—definitely habit-forming

crafted using a makeshift Burton Union system of oak casks to ferment and mature the ale in

a traditional rice spirit of Okinawa (which comprises the base of this gin)

Fossa Chocolate X Pekoe & Imp Traditional Liu Bao Hei Cha Tea Chocolate Aperitif making this class especially meaningfulTasting notes: moist wood, hazelnut, jasmine Liu Bao ( Six Forts) is a fermented tea traditionally from Wuzhou, Guangxi Province. This lot was made in Spring 2011 from a blend of Yunnan leaves and local middle sized Wuzhou Guiqing leaf cultivar that was fermented, steamed and pressed in large bamboo baskets, then air dried for several months and aged till present day. The iconic woody and nutty flavours of Liu Bao are followed with a jasmine finish