Heat a little milk, froth it and pour it over a very hot infusion: Maté Chai Crème de Vanille Bio then becomes a creamy, spiced maté latte. But it is just as good on its own, as it comes from the teapot.

Green maté from Brazil makes up half of it. It is joined by a green Sencha tea from China, then by the chai spices: cinnamon sticks from Viêt-Nam or Indonesia, ginger, Ceylon cinnamon, whole and ground cardamom. A vanilla extract rounds everything off. Every component is organically grown. Both the maté and the Sencha contain caffeine: this is a blend for the morning and the day.

The dry blend, green flecked with brown, smells of vanilla laid over grass. The golden yellow liquor begins on the herbaceous bitterness of the maté, very quickly coated by the vanilla; the cinnamon and ginger warm the middle of the palate, and the cardamom perfumes the finish. The Sencha, discreet, refines the vegetal register.

It calls for water that has not boiled, between 70 and 80 °C, and at least five minutes of infusion, ten at most; the dosage is 14 to 17 g per litre, about 3 g per cup. For the latte version, prepare the infusion as indicated, then lengthen it with hot milk; a pinch of cinnamon on the foam is enough. It accompanies a muffin, a raisin bread, a brioche.

It is served by weight, from 15 g to several kilos, in our two houses in Bordeaux and Nice. Afterwards, an airtight tin, stored in the shade, is all it needs.