A torrent never stops, and neither does the lemon in this blend: it runs through the cup from start to finish. To carry it, Ombelle has brought together four very different leaves, which is what makes this recipe unique.

South African rooibos leads the list. Next come green maté from Brazil and lemongrass from Egypt, then two Chinese teas in equal parts: green Sencha tea (11%) and white Pai Mu Tan tea (11%), made from buds and young leaves that have undergone little processing. Orange peel closes the list; the whole is organically grown. No flavouring has been added.

The dry aroma is fresh, somewhere between meadow and zest. The pale gold liquor builds in layers: first the roundness of the rooibos, then the herbal note of the maté, then the delicacy of the white tea. The lemongrass and orange bind everything together with a continuous citrus thread, through to a clean finish.

With the maté and the two teas, this blend contains caffeine. It is best drunk in the morning and through the day, hot or iced. It accompanies a raw vegetable salad, grilled fish or a lightly sweetened fruit tart.

White and green teas need soft water: between 70 and 80 °C, and five to ten minutes of steeping. Allow between 2.4 and 3.2 g for 200 ml, or 12 to 16 g if you are preparing a litre. Store it away from daylight, moisture and strong odours, in a container that closes well.