Two mints meet in this blend: Egyptian mint and peppermint from France. The second is livelier and fresher on the palate; the first is softer. Their pairing gives a freshness on two levels, which the lemongrass, the first ingredient in the recipe, extends with a lemony accent.

The name refers to Pitta, one of the three temperaments described by traditional Indian thought. Ombelle drew on it to compose a fresh, floral herbal infusion. To the Egyptian mints and lemongrass are added mulberry leaves, liquorice root, cardamom, rose petals and cornflower blossoms, all organically grown.

Green speckled with rose and blue, it gives off freshness even before infusion. The clear liquor opens on a clean minty note, which the lemongrass extends with a touch of lemon; the liquorice and rose then bring a floral softness, and the cardamom leaves a spiced note on the finish.

Caffeine-free here: it is served after a meal, hot in winter, lukewarm or iced in summer. It goes well with a red berry salad, an oriental pastry, or a pistachio ice cream. In summer, prepare a carafe the day before: infused hot, cooled, then kept in the refrigerator, it is served over ice with a fresh mint leaf and a few rose petals.

Allow three to four grams per cup, fifteen to twenty per litre; water at 100°C; seven minutes of steeping, ten at most. An airtight container, stored in a dry, dark place, preserves the scent of the mints.