Pu er Tonka

A mature dark tea known as pu er shu cha, as can be said of China's post-fermented teas, with their velvety consistency and round tannins. To bring out the gourmet flavour, I've blended the undergrowth and oak moss notes of the tea with the vanilla and bitter almond accents of the tonka bean, leaving them to mature in the jar for several weeks.

When preparing the tea, do not infuse tonka beans that have already scented the tea as this would be too intense. You can either leave them in the bag to continue scenting the tea, or use them in cooking if you find the fragrance intensity sufficient.