A crushed cocoa bean in an evening herbal infusion: the detail surprises, yet it is what gives this blend its depth. It is not chocolate but the roasted, broken seed of the cacao tree, which brings a deep note without sugar or milk.

Around it, the recipe brings together Turkish apple, lemongrass and Egyptian fennel, caraway, lemon balm, chamomile, aronia, purple echinacea, tulsi and cornflower petals. All have been grown organically, without exception. Tulsi, also known as holy basil, is a member of the mint family long cultivated in India.

Dry, the blend smells of a sweet meadow. The golden liquor develops gently: first the apple, round; then the soft anise of the fennel and caraway; then the lemony freshness of the lemongrass and lemon balm. The cocoa bean arrives last, to round off the finish with a lightly roasted base.

The name Insouciance suggests a mood rather than a programme: that of the evening, once the day is behind you. Caffeine-free, it is served after dinner, alone or with a square of dark chocolate, a few almonds or a pear. Lukewarm, it keeps all its roundness.

Preparation is simple: water at 100°C, seven to ten minutes, and for the measure, 7.5 to 10 g per half litre, which means 15 to 20 g per litre. It is weighed to order in our shops. The 15 g sample lets you get to know its uncommon composition.