Guarana is an Amazonian liana, Paullinia cupana, whose red fruit, when it opens, reveals a black seed ringed with white, like an eye. It appears near the end of the list in Maté Amazonie Mangue Bio, and by itself justifies the name of the blend, alongside a green maté from Brazil.

Maté, Sencha green tea from China and guarana: three ingredients that contain caffeine, which reserves the cup for the morning and active hours. Lemongrass from Egypt follows, then pieces of mango, papaya, passion fruit and natural mango flavouring. Herbs and fruits: all organic.

Dry, the green of the leaves is speckled with the orange of the fruit. The golden-yellow liquor strikes a pleasant balance between the herbal bitterness of the maté and the juicy sweetness of the mango; the Sencha refines the vegetal register, the lemongrass traces a lemony thread, and the passion fruit adds a tangy note on the finish. Those who find pure maté too austere may see this as a way in.

Green tea and maté would turn bitter in boiling water: aim for 70 to 80 °C. Then 12 to 15 g per litre, with an infusion of seven to ten minutes. Chilled and poured over ice, it makes a fruity summer drink; hot, it goes well with a bowl of fresh fruit, a toasted pain de mie, or a puffed rice cake.

Ombelle offers it loose leaf, weighed to order, from 15 g to several kilos. An airtight tin, stored in a dry place, will preserve its aromas.