Maté is the leaf of a South American holly, Ilex paraguariensis, which is dried to prepare the emblematic drink of the countries of the Río de la Plata. That of Maté Orange Sanguine Ardent Bio comes from Brazil and makes up 62% of the blend: a maté that embraces its caffeine and finds its place in the morning and throughout the day.

The rest of the composition is brief. A green rooibos from South Africa, the unoxidised needle of rooibos, adds a plant-based sweetness. Orange peel from Ghana, a natural orange flavouring, marigold petals and a touch of lime essential oil shape the citrus register. The plants come from organic farming.

Dry, the green of the maté is speckled with the gold of the peel and petals. The yellow-green liquor shows two characters: the frank, herbaceous bitterness of the yerba, then the sunny roundness of orange zest, riper than sharp. The green rooibos acts as a mediator, and the lime signs off the finish with a clean stroke.

For one cup, about 3 g is enough; for one litre, 14 to 17 g. The water should stay between 70 and 80°C: hotter, it would harden the bitterness of the leaf. Infuse for five to ten minutes. In summer, prepare it in a carafe, let it cool and serve over ice with a half slice of orange. It goes well with toast and marmalade or a citrus yoghurt.

Keep it in an airtight, opaque container: the zest retains its aroma better. We weigh it to the quantity you need, in Nice or Bordeaux.