South Africa, Ghana, Burkina Faso: the first three ingredients of Rooibos Été Mangue Orange Bio all come from the same continent. Natural South African rooibos forms the base, the orange peel comes from Ghana, and the mango pieces come from Burkina Faso. The result is a summer rooibos that gets straight to the point.

Natural orange and mango aromas reinforce both fruits. A few marigold, cornflower and rose petals colour the blend, and a touch of apricot adds roundness. As for cultivation, everything is organic. Rooibos contains no caffeine, so the cup can be enjoyed at any hour.

The dry blend is copper and saffron, speckled with petals. In the cup, the clear mahogany liquor combines the malty roundness of rooibos with a sunny duo: fleshy mango on one side, zested orange on the other. The apricot adds a velvety note mid-palate; the finish stays clean, without heaviness.

Pour water just off the boil, at 100 °C, over the blend: 15 to 20 g per litre, 3 to 4 g for a single cup. Seven minutes is enough, ten brings out more fruit. Served hot, it suits cool days; served iced, with an orange slice and a few ice cubes, it becomes the drink of summer afternoons. It pairs with a mango salad, an orange cake or a rice pudding.

Sold loose leaf, from 15 g up to several kilos, it will keep its aromas in a tightly closed tin, away from heat.