Rosemary, basil, thyme: one would expect these herbs in a Provençal dish rather than in a maté. Yet they give Maté Pêche Abricot Lumière Bio its originality, drawing an aromatic line between the yerba and summer fruits.

The base remains a green maté from Brazil, which brings caffeine to the blend and makes it suited to mornings as well as afternoons. Egyptian lemongrass and cinnamon sticks from Viêt-Nam or Indonesia follow, then apple, rosemary, verbena, basil, linden flowers, thyme, dandelion, peach, mallow and spirulina, with natural peach and apricot flavourings. The herbs and fruits are organically grown.

The dry blend, green and golden, smells of the orchard in July. The golden liquor spans the extremes with ease: on one side the clean bitterness of the maté, on the other the velvety flesh of peach and apricot. In the middle, rosemary and verbena keep their balance, one aromatic, the other lemony, and the cinnamon gently warms the finish.

For one litre, allow 14 to 17 g, roughly 3 g per cup; pour the water at 70 or 80 °C, and steep for five to ten minutes, depending on the strength you prefer. It is as an iced carafe that it surprises most: let it cool, then serve over ice with a few peach wedges. It pairs with an apricot tart, a rosemary focaccia or a melon.

From small sample to large format, it is packed to order in the shop. An airtight, opaque container will keep its ripe-fruit fragrance.