Hot and cold in the same sip: that is the principle of this blend. French peppermint brings the freshness, ginger the heat, and the rest of the recipe serves to bring them into harmony.

Lemongrass from Egypt is the first ingredient, followed by apple from Turkey and peppermint. Then come papaya, candied ginger made with raw cane sugar, pineapple and vanilla extract, with a natural pineapple flavouring and a natural lemon flavouring. Everything that comes from agriculture is here organic.

Green and sunny in the bag, it promises relief. The liquor is golden. Mentholated freshness opens the tasting; the ginger then rises to the centre of the mouth, and the papaya and pineapple bring an exotic flesh that binds the two. The finish lets cold and warm coexist.

Naturally caffeine-free, this blend is drunk after a meal. Its brightness suits a spicy dish, a curry or an Asian meal particularly well. It goes with a mango sorbet, a pineapple salad, a carpaccio of exotic fruits. It is also served iced in summer: prepare it hot, let it cool, then serve over ice with a slice of lime. The candied ginger and pineapple are enough to soften it, without added sugar.

At 100 °C it steeps for seven to ten minutes; the dose is 6 to 7.5 grams for half a litre, or 12 to 15 g if you fill a one-litre teapot. It is weighed to order in Nice and Bordeaux, from the 15 g bag up to the larger sizes.