In Portugal, eucalyptus is part of the landscape, to the point that one forgets it comes from far away: the genus is native to Australia and belongs to the Myrtaceae family, that of clove and myrtle. The leaves of Ombelle, grown through organic farming and offered on their own, without flavouring or any other ingredient, come from Portugal.

Dry, the grey-green leaves immediately release a camphorous, fresh scent, one of the most recognisable in the plant world. It promises a cup of character, which does not seek softness.

The infusion gives a yellow-green, limpid liquor. The taste is fresh and balsamic, close to minty but more woody, with a cooling sensation at the finish that lingers for a few moments. Drunk on its own, it surprises with its intensity; in a blend, it pairs readily with mint, thyme or a lemon zest, and a spoonful of honey softens its attack.

Naturally caffeine-free, it has its place at any time of day, hot preferably, especially in winter. One litre of water at 100 °C takes 13 to 18 g of leaves, one cup around 3 g; leave it to steep for five minutes, then taste before going up to ten. Start at the lower end of the range: eucalyptus gains strength quickly.

Its aroma is volatile. An airtight box, away from heat, sun and humidity, and apart from other plants it would impregnate, suits it, in a closed cupboard. We weigh the leaves on request, from 15 g up to several kilos.