The name speaks of the orchard, and the Turkish apple does indeed hold its own, present twice: as dried fragments and as pieces. But it is nettle that opens the composition, a nettle from Ukraine, Slovakia, Bulgaria or France, which gives Herbes Fruitées du Verger Bio its vegetal backbone.

Between these two poles, the list is long and well balanced: green maté from Brazil, whole and ground ginger, natural rooibos, rose hip, orange peel, hibiscus, lemongrass, pineapple powder and pieces, marigold petals. Organic farming for each of them. The presence of maté, the leaf of a South American holly, means the cup contains caffeine; it therefore belongs to the morning and the daytime.

The dry blend combines the green of the leaves with the red of the hibiscus and the gold of the marigold petals. Infused, it yields an amber liquor with a clean, frank taste: the nettle first, herbaceous and upright, then the soft flesh of the apple, the tang of hibiscus and rose hip, the hint of pineapple. The maté adds a slightly bitter herbaceous base, the ginger a discreet warmth on the finish.

Half a litre of water, heated to between 70 and 80°C, for 6 g of blend, or 7.5 grams at most (12 to 15 g per litre), then seven to ten minutes of steeping. Chilled and served over ice with a slice of apple, it becomes a very thirst-quenching afternoon drink. Hot, it accompanies a slice of apple pie or a muffin.

In our shops, in Nice as in Bordeaux, it is weighed to order, as a 15 g sample or in a large size. A closed box, kept away from light, will keep it in good condition.