Herbal tea · South Africa
Rooibos
South African red bush tea with naturally sweet, vanilla-like flavor and no caffeine.
How to brew
| Leaf | Water | Temperature | Time | Infusions | |
|---|---|---|---|---|---|
| Western | 3 g | 250 ml | 100°C / 212°F | 6 min | 3 |
About this tea
Rooibos (Aspalathus linearis), meaning 'red bush' in Afrikaans, grows exclusively in South Africa's Cederberg region, 200km north of Cape Town. The Khoisan people first discovered its properties centuries ago, but commercial cultivation began only in the 1930s. This remarkable plant thrives in the region's unique climate and acidic, sandy soil, resisting all attempts at cultivation elsewhere - making it truly unique to South Africa.
The needle-like leaves undergo a fascinating transformation: green when harvested, they turn characteristic red through oxidation (fermentation), similar to black tea processing. After cutting, the leaves are bruised, moistened, and left to oxidize in heaps, developing their red color and sweet flavor. Green rooibos, which skips oxidation, offers a grassier, more mineral taste. The plant's deep taproot (up to 2 meters) helps it survive droughts and contributes minerals.
The flavor profile is naturally sweet and smooth: vanilla and honey notes dominate, with hints of caramel and nuts. Completely caffeine-free with very low tannins, it lacks any bitterness or astringency. The full-bodied character makes it satisfying like black tea but gentler. Red rooibos produces a stunning red-amber liquor, while green rooibos yields a lighter, yellow-green cup. Both offer a creamy mouthfeel unusual in herbal teas.
Brewing recommendations: Use 1 heaping teaspoon (3g) per 250ml cup with boiling water (100°C/212°F) and steep for 6 minutes or longer - rooibos never becomes bitter. The longer steeping extracts more antioxidants and sweetness. Excellent with milk and sugar, making it a perfect caffeine-free substitute for black tea. Also superb iced.
Enjoy any time of day due to zero caffeine. Rich in unique antioxidants like aspalathin and quercetin. Pairs beautifully with milk-based desserts, custards, and baked goods. In South Africa, it's given to babies for colic and used in cooking. Try it in smoothies, lattes, or even as a base for cocktails. The forgiving nature makes it perfect for tea newcomers.
Caffeine, in context
Per 250 ml cup, brewed as directed.
Flavor profile
- vanilla
- nutty
- naturally sweet
- smooth
Health benefits
- antioxidants
- minerals
- allergy relief
- bone health
Pairs wonderfully with
- milk
- vanilla desserts
- biscuits
- caramel
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Frequently asked questions
Can you re-steep Rooibos?
Yes — Rooibos gives 3 good infusions. Start at 360 seconds and add a little time to each round.
How much caffeine is in Rooibos?
0 mg per 250 ml cup — Caffeine-free.
What water temperature does Rooibos need?
100°C / 212°F. Hotter water pulls out bitterness; cooler water under-extracts the leaf.
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