This perfectly balanced spirit is created by steeping a specially selected blend of tea in smooth triple-distilled rye vodka.
The recipe is a combination of tea leaves from across Asia - fresh, aromatic, green Sencha from Japan; smoky, fruity, black Keemun from China; and malty, honeyed Assam from India - combined with natural bergamot and other citrus oils.
In keeping with the elegant precision of a Japanese tea ceremony, the time and temperature of infusion are calibrated to produce a drink with remarkably complex but harmonious flavours.
Serve on ice with bitter lemon or serve warm to let the teas aroma fully unfold.