From Brazil to the Balkans, this morning blend brings together plants from very distant origins. Green maté, grown in Brazil, is the main element at 43%; the blackberry leaves come from Bulgaria and Albania, and the nettle (11%) from Ukraine, Slovakia, Bulgaria and France.

The rest of the recipe, also from organic farming, includes rosehip, the fruit of the dog rose, fennel, anise, birch leaves (6%) and liquorice root. The maté provides the structure, the blackberry and the nettle the vegetal register, and the rosehip and liquorice a touch of fruity sweetness.

Very green when dry, the blend smells of cut meadow. The yellow-green liquor opens on the noble bitterness of the maté, then the blackberry leaf rounds it off; the finish remains discreetly fruity, with an aniseed echo from the fennel. It is an upright, clean cup, without artifice.

Maté contains caffeine, so this blend is intended for the morning, as its name suggests with a smile. It accompanies a savoury breakfast, scrambled eggs, or wholemeal bread with fresh cheese. It also lends itself to a cold version, prepared the day before and kept in the refrigerator.

Half a litre needs 6 to 7.5 g, based on 12 to 15 g per litre. Maté calls for water that is simmering rather than boiling, between 70 and 80 °C, and an infusion of five to ten minutes; staying towards the lower end of this range keeps its bitterness more discreet. Our two shops weigh it to order.