Open the bag: jasmine rises first, although no jasmine flower appears in the composition. It is a natural flavouring that carries it, laid over a very indulgent base, and that is the whole paradox of this rooibos: a floral note that lights up a blend of toasted grain and ripe fruit.

The base is a South African rooibos, accompanied by roasted buckwheat from China and apple from Turkey. Then come banana, dried with coconut oil, cane sugar and honey, a natural banana flavouring, the natural jasmine flavouring, wild blueberry, popcorn, a touch of stevia for sweetness and marigold flowers. All the agricultural ingredients are organic.

Copper and cream, the loose leaf evokes a banana pancake served in the garden. The liquor is golden amber. The buckwheat opens on a toasted note, almost of toast, which the popcorn extends; the banana brings a milky softness; then the jasmine, unexpected, lightens the whole instead of weighing it down. The blueberry remains in the background.

It is caffeine-free and so can be drunk from morning to evening. We like it plain, or with a splash of hot milk or oat drink, in the manner of a latte. It goes well with French toast, a sugared pancake, a banana bread.

A 50 cl teapot requires 7.5 to 10 grams (fifteen to twenty grams per litre); one cup, 3 to 4 g. Water at 100 °C, then 7 to 10 minutes of steeping. Those who avoid honey will note that it is part of the preparation of the dried banana. An airtight container, kept dry, will preserve it.