Monk Fruit

The black form (deep roasting) of the monk fruit (Siraitia grosvenorii), distinct from the yellow form by a longer and more intense roasting, which gives the fruits that deep brownish-black colour and a warmer, more caramelised scent.

Deep roasting subtly changes the aromatic profile: the taste becomes rounder, more enveloping, with notes of caramel and dried fruit.

The two forms (yellow and black) coexist traditionally on the markets of Guangxi, each with its followers and its uses.

The same orientations as the yellow form, but with a rounder, warmer aromatic profile.

Traditionally used in the same settings (moistening the Metal Phase, quieting the breath), with a preference for constitutions that take to deeper, more caramelised flavours.

Particularly enjoyed in the cold season for its warming character.

• Infusion for pleasure: 1/4 to 1/2 a fruit in a large teapot, water at a simmer, 10 to 15 minutes, a dark brown colour, a round, caramelised flavour
• Choosing between yellow and black: yellow: a fresher, fruitier profile; black: a rounder, more caramelised one, a matter of personal preference
• Sweetening power: identical to that of the yellow form
• The cold season: especially enjoyed in winter for its warm turn

Same precautions as the yellow form: moderation in cases of very deficient Yang with deep cold.