When the sachet is opened, two worlds meet: the woodland, with its dark berries, and the crêperie, with the warm aroma of toasted buckwheat. Rooibos Fruits des Bois & Sarrasin Bio owes this dual personality to an unusual ingredient in infusions, roasted buckwheat, which comes from China.

The base is a natural rooibos from South Africa, softened by Turkish apple. Buckwheat comes third, followed by elderberry, raspberry, goji berry, redcurrant, blackcurrant, wild bilberry and cornflower petals, with natural blackberry, bilberry and raspberry flavourings. Fruits and plants all come from organic farming.

Dry, the copper of the rooibos blends with the golden brown of the grains and the blue of the petals. The liquor, a deep amber, layers the dark fruitiness of the berries with a toasted note, almost of hazelnut, that gives the blend its depth. Apple rounds it out, while bilberry and blackcurrant extend the finish.

Caffeine-free, it can be enjoyed from morning until evening. For one litre of boiling water, at 100 °C, use between fifteen and twenty grams of blend, then allow seven minutes, ten at most; a single cup uses 3 to 4 grams. It pairs with a buckwheat galette with salted butter, a hazelnut cake, or a red fruit crumble; served cold, it keeps its toasted character.

We pack it into a sachet on request, a sachet designed to preserve its taste quality; once opened, reseal it carefully and store it in a dry place.