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South African Rooibos

Rooibos, also known as “Red Bush” or “red tea” is a South African herbal beverage produced from the leaves (which look like small needles) of the Aspalathus linearis plant. “Red tea” is a misnomer, though; although it is steeped and brewed in the same manner as tea, it is not from the Camellia sinensis family and is unrelated to the tea plant.

Rooibos is only found in western South Africa in the mountainous Cederburg province, and not long ago was only found in the high mountains there. Natives of the region would harvest the leaves and stems and bear them down the mountainsides in bags or on donkeys and dry them in the sun before chopping or crushing them for use. Rooibos has been a popular drink among locals for many years dating back to Dutch colonialism, and in the last century has been gaining global notoriety for its unique flavors and health benefits.

Dutch settlers in the Cape turned to Rooibos as an alternative to increasingly expensive imported tea, and in the 1770s a Swedish botanist named Carl Thunberg noted the use of the tea by locals. It was not until the early 1900s that Dr. le Fras Nortier began to experiment with cultivating Rooibos on level ground, although still in the same region, and Russian settler Benjamin Ginsberg spread his interest in the “red tea” back to the old world. Le Fras Nortier’s forays into Rooibos cultivation and production laid the groundwork for the increasing popularity of the crop as a local product and the developing export market.

In the past few decades Rooibos has enjoyed increasing popularity throughout the world, partially due to its purported beneficial health effects. Rooibos is a strong antioxidant, is naturally caffeine-free, and also contains iron, potassium, zinc, and other trace minerals.

Red Rooibos has a mildly fruity and slightly sweet flavor. Although most commonly found in its oxidized, “red” form (so called because of its bright orange-red color), unoxidized “green” Rooibos is occasionally available, and has a fresh, grassy flavor. Flavored red Rooibos is also common, as its mild taste lends itself to the addition of lemon, mint, chocolate, and other popular additives.

Preparing Rooibos is simple, and the process is almost exactly identical to making black tea. Add boiling water (spring water or filtered water is best) to the Rooibos leaves, either in a bag or, if loose, in an infuser. Rooibos should be steeped somewhat longer than tea, though, about 5-10 minutes, so cover or insulate the steeping vessel or cup to retain the heat. Rooibos is delicious straight, and also traditionally consumed with lemon and honey or sugar.

Add style to your tea time with a japanese tea set, kyusu, or cast iron teapot.

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