The Cape gave its name to this rooibos, and that is indeed where its plant comes from: rooibos, a shrub of the mountains of western South Africa, is the sole base of this blend. Ombelle accompanies it with Spanish and Ghanaian lemon peel, and an aromatic profile clearly turned towards the fruits of warm countries.

The composition, organic for all its agricultural ingredients, combines rooibos, lemon peel, natural mango flavouring, natural lemon flavouring, vanilla extract, and marigold and cornflower petals that pick out the dry blend in yellow and blue. It is a citrus blend, but a citrus that looks towards the tropics.

The liquor is a clear, luminous amber. The rooibos gives a round, woody attack; the mango then brings its ripe, exotic fruit, and the lemon draws a clean line that tightens the mouth. The vanilla extract, discreet, softens the finish without making it sweet.

Naturally caffeine-free, it has a place at any time of day. It is particularly at home iced: infuse it hot, let it cool, then serve it over ice with a few cubes of fresh mango or a twist of lemon. Served hot, it accompanies a lemon cake, a citrus salad or a panna cotta.

The measure: 15 to 20 g per litre of water, that is 3 to 4 g per 200 ml cup, water at 100 °C, at least seven minutes of steeping and at most ten. This rooibos is packed by weight, from the 15 g trial size up to several kilos. A dry cupboard and a well-closed tin are all it needs afterwards.