The first cup of the day deserves a recipe of its own. This one is built on a Chinese green tea, Sencha, which makes up 51%, and a touch of jasmine green tea (6%), whose floral scent is perceived as soon as the packet is opened.

Around these two teas, organic like everything else in the recipe, gather cinnamon sticks from Indonesia and Viêt-Nam, Egyptian lemongrass, aniseed, fennel, nettle, ginger, black pepper, clove and cardamom. Nettle and lemongrass draw the blend towards the vegetal, the spices towards warmth.

The dry aroma is surprising: jasmine flower, a lemony accent, cinnamon bark. The clear golden liquor opens on the herbaceous freshness of the green tea, becomes floral, then gently spiced. The finish is silky and very clean, with the pepper and clove remaining in the background.

It contains caffeine, which suits the morning for which it is intended. It accompanies rye bread toast with butter, muesli, a compote. Its lightness means it can be served without milk, unlike chais based on black tea.

This green tea base calls for softer water: 80 to 85 °C, and only 2 to 3 minutes of infusion. Half a litre calls for 7 to 9 g of leaves and spices, based on 14 to 18 g per litre. For a first approach, the 15 g sample is enough; it is prepared to the desired weight in the shop, in Bordeaux as in Nice.