Rooibos tea is indigenous to South Africa. The plant from which rooibos tea is harvested is a leguminous shrub with needle-like leaves; native to the mountain slopes of the Western Cape.
Marketing of rooibos tea on a small scale started in about 1900. Seed selection and improved cultivation and processing began in the 1920’s and about 30 years later the industry was exporting to Australia, New Zeeland, Europe, the UK, Canada and the USA.
Rooibos tea is caffeine-free and contains some ascorbic acid and some minerals. In addition, it contains sufficient fluoride to have some value in combatting tooth decay. The low-tannin content of rooibos tea makes the addition of milk unnecessary. The tea also does not inhibit iron absorption as conventional tea does.
How to brew your tea
When brewing rooibos tea, only use boiling water. Try to maintain this temperature (boiling) until the tea is ready to be served. Ideally you should have a teapot which absorbs and radiates very little heat – a glass teapot is the most suitable for this purpose. Rinse the pot with boiling water before you add the tea bags or leaves. Pour the boiling water on to the bag or leaves and leave it on the stove to keep hot while steeping.
Rooibos tea can be enjoyed anytime with or without sugar, hot milk or lemon.
You can even marinate meat with it!
Although rooibos tea is traditionally consumed as a hot drink it can be just as refreshing and appetising served cold.
Try it yourself!
By Hendrik DB de Villiers
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