Rooibos grows in the mountains of the Cederberg, a few hours north of Cape Town: a legume with needle-like leaves, Aspalathus linearis, which is oxidised to obtain this coppery red strand so recognisable. That of Rooibos Brise de Menthe comes from South Africa, and here it is adorned with fresh plants and flowers.

Around it, Egyptian fennel, Egyptian and Turkish anise, peppermint, lime blossom, a natural flavouring, rose petals and marigold flowers. Each was chosen for the clarity of its fragrance.

Coppery and speckled with pink, the leaf surprises, before infusion, with the freshness of its nose. The liquor, light mahogany, marries two worlds: the soft, almost malty roundness of rooibos, and the breath of peppermint that crosses the palate without lingering. In the background, lime blossom and rose add a floral softness, while anise and fennel act as a binder. The finish is light, airy, without marked bitterness.

Naturally caffeine-free, this rooibos is intended for the end of the day. Preparation follows the family rule: 3 to 4 g per cup, water at 100 °C, and between seven and ten minutes; for a litre, use 15 to 20 g. Rooibos bears a long infusion well; the mint, for its part, asserts itself more with time.

It goes well with madeleines, a financier, a crème brûlée. Chilled, it also makes a discreet, fragrant summer drink. Keep it dry, in an airtight box, away from strong kitchen odours.