Even before it is steeped, this blend is one to admire. Among the copper-coloured needles of the rooibos are scattered rose petals, orange calendula flowers, vivid cornflower blooms, and pieces of mango and papaya. This is a sweet-toothed rooibos, blended for colour as much as for taste.

The base comes from South Africa: rooibos, naturally caffeine-free. The orange peel comes from Ghana. Apricot, vanilla extract, natural mango flavouring and dried banana complete the recipe, the banana itself prepared with coconut oil, cane sugar and honey. Everything of agricultural origin is organic.

The liquor is light mahogany. The woody roundness of the rooibos first welcomes the mango, juicy and ripe; the sweet orange then takes over, and the vanilla rounds off the finish without weighing it down. No pronounced acidity: a round, sunny cup, true to its name.

In the morning, the afternoon or the evening, it readily calls for a treat: a coconut cake, a panna cotta, a crème brûlée. In summer, it makes a highly fragrant iced tea; serve it over ice with a slice of orange or a few cubes of fresh mango.

For 500 ml of water: between 7.5 and 10 g of blend; water at 100 °C; seven minutes, ten at most. Ombelle packs it to order in store, in sachets designed to preserve its aromas; at home, keep it in the darkness of a cupboard.