Honey processing amplifies Geisha's florals into fuller, rounder expression — English breakfast tea as the base, bergamot as the high note, with complex layered florals.
Honey-processed Geisha retains a portion of the mucilage through drying, adding a layer of rounded sweetness and body to Geisha's classic floral-fruit aromatics. The dry aroma is an elegant English breakfast tea and bergamot combination; on the palate, florals (jasmine, orange blossom) bloom gradually, with sweetness that lingers longer than in the washed version — an ideal introduction to the Geisha variety.
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
Pairing: Pairs beautifully with floral-honey-forward pastries such as lemon tart or floral-fruit tea cake