Full bodied infusion with aromas of cedar and very subtle menthol. Hints of root beer, anise, and vanilla. Naturally slightly sweet, without added sugar. Makes a nice espresso shot.
Choose 50 g, 100 g, 150 g, 200 g. Packaged in a high barrier window bag. (50 g makes about 30 servings)
Naturally caffeine free.
Infuse one teaspoon per cup for 3 minutes or longer in 180F water.
Rooibos can be infused for extended period without becoming bitter.
Rooibos is not suitable for more than one infusion.
Rooibos (pronounced “roy-bos”) translates to “Red Bush”, and is grown only in a small area in the Cedarberg of the Western Cape province, South Africa. Technically a member of the legume family, Rooibos is actually not a tea, per se. The plant reminds me a little of rosemary in it appearance, and the fine needles of the bush are used to produce the “tea”.
This rooibos is red, or oxidized, rooibos. Oxidation of rooibos is analogous to fermentation of traditional tea leaves to create black tea. Unlike black tea, however, rooibos can be steeped for extended periods without becoming bitter.
Rooibos is becoming more popular in Western countries particularly among health-conscious consumers, due to its high level of antioxidants, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves. Rooibos is purported to assist with nervous tension, allergies and digestive problems. Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems.
This organic rooibos makes beautiful, reddish-tinted cup, with aromas of cedar and flavors reminiscent of root beer.