Dawn is the hour for this cup, and the mint sets the tone as soon as the sachet is opened. Crumpled leaves, green grass, a touch of lemon: the dry nose promises a lively, straightforward awakening.

Mint, from Egypt, is the first ingredient. It is followed by green maté from Brazil, a share of Sencha green tea from China (11%), nettle, honeybush and lemongrass. Each comes from organic farming. The maté and the Sencha provide the structure, the honeybush, a South African cousin of rooibos, a honeyed roundness, and the lemongrass a citrus accent. The nettle, finally, adds a green, slightly mineral note that links the mint to the maté.

The golden-green liquor opens on a clean, frank minty note. The maté then takes over with its characteristic bitterness, sharp without being harsh, and the honeybush softens the base with a discreet note of honey. The finish stays fresh, long and very clean.

Because it contains maté and green tea, this blend contains caffeine; it is designed for the morning. It accompanies a light breakfast, fresh fruit, or toast with citrus marmalade. In summer it makes a remarkably refreshing iced drink: infuse it hot, let it cool, then serve over ice with a sprig of fresh mint.

The presence of green tea and maté calls for softer water, between 70 and 80°C, and five to ten minutes’ steeping. A litre requires 12 to 15 g; half a litre, about half that. Keep it in an airtight tin: mint quickly loses its aroma when exposed to air.