Cranberry is a small red berry from North America, a cousin of the bilberry within the Ericaceae family, which is served there as a sauce with Thanksgiving turkey. Its sharp acidity is at the heart of Rooibos Canneberge Gingembre Bio, a red fruit rooibos that does not seek sweetness.

The composition comes to six ingredients. Natural rooibos, from South Africa, forms the base; Egyptian lemongrass follows, then ginger from Nigeria, Peru or China (9%). Cranberry is present as berries (2%) and as a natural flavouring; cornflower petals complete the blend. All these ingredients are organically grown.

The dry blend is copper and garnet, lit with blue. The amber-red liquor sets the malty roundness of the rooibos against the forthright tartness of the cranberry. The ginger warms the background without biting, and the lemongrass draws a clear line through to the finish, which remains lively and dry.

It contains no caffeine and can be drunk at any time. Seven to ten minutes in water at 100°C, using 15 to 20 g per litre of preparation: that is all it asks. A single cup needs only three to four grams. It will suit palates that prefer tartness to sweetness; a drizzle of honey is enough to round it out if wished. It accompanies a scone, a cheesecake or an almond cake.

Keep it in a tightly closed tin, neither in the sun nor in damp. We bag it to order, in Bordeaux or in Nice.