Two to three minutes, no longer. This chai stands apart from its cousins through its green tea base, and green tea does not forgive an overlong infusion. The Sencha from China makes up 54%; the spices, for their part, have all the time they need to release their fragrance in this short interval.

The recipe, entirely organic, combines this green tea with stick cinnamon (Indonesia, Viêt-Nam), aniseed from Turkey and Egypt, fennel, ginger, Ceylon cinnamon, clove and cardamom. The dry leaf blends fresh grass with warm bark: two registers one would not expect together, yet which get along remarkably well.

In the cup, the liquor is a luminous golden yellow. The attack remains vegetal and fresh, true to the Sencha; the cinnamon settles in next, then the cardamom. The finish lingers on the ginger, more persistent than one would imagine given the colour.

Containing caffeine, it is enjoyed in the morning and throughout the day. It is a lighter chai, which pairs well with fresh fruit, honey yoghurt or an almond biscuit. It also works very well iced: infuse it hot according to the parameters, let it cool, then serve over ice with a slice of orange.

For one litre of water, 15 to 20 g; for one cup, 3 to 4 g. The water is at 100 °C, and the leaves should be removed from the teapot from the second or third minute. Our two shops pack it to the weight you require, in bags designed to preserve its flavour; at home, a sealed tin stored in a dark cupboard will take over.