The golden yellow colouring this blend comes from turmeric, a rhizome of the Zingiberaceae family, the same as ginger. Both are brought together here, on a coppery red base of rooibos and honeybush, two naturally caffeine-free shrubs native to South Africa.

The composition, from organic farming, is short and clear: rooibos, honeybush, turmeric, ginger, vanilla extract, ground turmeric and marigold flowers. Turmeric therefore appears twice, the ground form reinforcing the colour of the liquor and the depth of the taste.

Dry, the copper and gold blend recalls a golden latte. The liquor, a deep amber, is first malty and round, thanks to the rooibos; the turmeric then brings its earthy, almost peppery warmth, and the ginger a liveliness that lifts the whole. The vanilla wraps the finish in a creamy sweetness and links the spices with the wood.

Being naturally caffeine-free, it has its place from morning to evening. It lends itself naturally to the latte version: infuse a double dose in a little water, strain, then top up with oat, almond or cow’s milk, heated and frothed. A touch of honey or agave syrup rounds it off for those who wish. It goes well with a brioche, an almond cake, a rice pudding with cinnamon.

Three to four grams per cup, water at boiling point (100 °C), then seven to ten minutes: that is the preparation, which corresponds to 15 to 20 g per litre. Ground turmeric may leave a light deposit at the bottom of the cup: that is its nature. Bordeaux and Nice offer it as loose leaf, weighed on request.