Green rooibos is the same shrub as red rooibos, but it is not left to oxidise: dried immediately after cutting, its needles keep an olive tint and a fresher, greener, less woody taste. It is this that carries the Ombelle blend, grown organically in South Africa.

Around it, a carefully crafted citrus composition: Egyptian fennel, orange peel from Ghana at 11%, cut and whole vervain, vanilla extract, natural blood orange flavouring, natural bergamot flavouring, mandarin essential oil, natural orange flavouring, and 1% vanilla. Green and saffron, the loose leaf smells of vanilla zest.

The liquor is pale gold. The fresh vegetal character of green rooibos opens the tasting, blood orange brings a zesty roundness, vervain its floral lemon. The fennel, from the same family as aniseed, binds everything with a very light note of anise, and the vanilla lays a discreet veil over the finish, without sweetening it.

It is naturally caffeine-free, and we suggest it for the evening. It is drunk plain, in a fine cup, and goes with a crème brûlée, a thin citrus tart, a few oranges in salad scented with orange blossom. Once cooled, it keeps all its finesse in a carafe.

A one-litre teapot holds 15 to 20 g of blend and water at a full boil, 100 °C; allow between seven and ten minutes. Per cup, 3 to 4 g. Citrus and vanilla dislike light: choose an opaque, airtight tin, away from any source of heat.