Fossa Chocolate X Pekoe & Imp Traditional Liu Bao Hei Cha Tea Chocolate Aperitif plus cinchona (bitter bark that

plus cinchona (bitter bark that makes quinine)

spritzed-up with a little soda and lemon zest

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

lending bright cherry and anise notes to a variety of cocktails

—definitely habit-forming

Fossa Chocolate X Pekoe & Imp Traditional Liu Bao Hei Cha Tea Chocolate Aperitif plus cinchona (bitter bark thatTasting 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