Rooibos is native to the Cederberg mountains of South Africa - and reportedly only grows in this area. It was introduced to global trade as an alternative to 'English tea' or 'shop tea' over a hundred years ago.
In late summer, the leaves are harvested, moistened, bruised, and left to dry or 'ferment' (a process involving enzymatic oxidation) then dried in the sun. The process turns the tea a brick red colour.
Rooibos is known for being caffeine-free with a flavour that's sweet and nutty with notes of vanilla; its astringency and low tannins allow long steeping. Drink it plain or add apple and berries for a different flavour.
In late summer, the leaves are harvested, moistened, bruised, and left to dry or 'ferment' (a process involving enzymatic oxidation) then dried in the sun. The process turns the tea a brick red colour.
Rooibos is known for being caffeine-free with a flavour that's sweet and nutty with notes of vanilla; its astringency and low tannins allow long steeping. Drink it plain or add apple and berries for a different flavour.
