Plucking Season: Late Summer
Introduction: Rooibos is a member of the legume family of plants, and is commonly used to make a tisane (herbal tea). It belongs to the Aspalathus plant group, which consists of more than 200 species originating in the Cedarberg mountains of South Africa (rooibos grows exclusively in the Cedarberg Mountain region and around Clanwilliam and Citrusdal, due to the specific climatic and geological conditions of the region).
During summer and early autumn, the branches are hand-harvested and cut into smaller pieces. The raw rooibos is then moistened with water, thoroughly bruised then placed in heaps and allowed to oxidize for 8 to 24 hours. After oxidation, the herb is spread out in a special yard to dry naturally in the sun.
Our hand-crafted blend of Supuerfine grade organic Rooibos with fragrant herbs makes a golden-red brew that is very soothing on the stomach.
Laboratory studies have found that rooibos tea contains polyphenol antioxidants, including flavonoids and phenolic acids, that are potent free radical scavengers.
Brewing Suggestions
Cape Town Rooibos is exceptionally easy to brew. We recommend one teaspoon of leaf per 8oz cup of near or just at boiling water. Because of its smoothness, steeping time can very broadly without acquiring any bitterness. In general, higher temperature and longer infusions extract more of the beneficial health properties of the beverage (boiling water, 10 minute infusion). However, if lower temperature or shorter steepings are desired, re-infusions will extract all the antioxidants and other nutritional qualities).
Rooibos can be brewed in porcelain, ceramic, glass, or stainless steel but never in aluminum or other harmful materials.
