Latin by birth, yerba is in its very nature. Maté is the leaf of a South American holly, Ilex paraguariensis, which has been drunk for centuries across Paraguay, Argentina and southern Brazil. This Ombelle blend is built on a green maté from Brazil, grown organically like the other plants in the mix, which gives it its herbaceous backbone.

The lemon speaks with three voices. Egyptian lemongrass brings its note of zest and cut grass, lemon peel from Spain and Ghana adds clear bitterness, and verbena contributes lemony sweetness. Around them come orange peel, mint, a few marigold flowers for the eye, a natural lemon flavouring, a natural grapefruit flavouring and a lime essential oil that sharpens the whole.

In the bag, green and gold mingle. In the cup, the liquor turns a yellow-green; the attack is frankly vegetal, with the chewy quality characteristic of maté, then the citrus takes over the whole palate before the mint airs the finish. Nothing heavy here: a clean, thirst-quenching blend that keeps its liveliness to the last sip.

Maté contains caffeine, so it is best reserved for the morning and the hours that follow. It is even better served iced: prepare it hot, let it cool, then pour it over ice with a slice of lime. At the table, it goes well with a fresh fruit salad or a lemon shortbread.

One litre of water heated to between 70 and 80 °C, without boiling, takes 12 to 15 g of blend; for a single 200 ml cup, 2.4 to 3 g is enough. Infuse for at least seven minutes and at most ten. The citrus keeps its brightness in a tightly closed tin, stored away from daylight and damp.