Rooibos and Honeybush

Green and red rooibos originate from the South African west coast near the Cedar Mountains. The indigenous people of this region also used rooibos to make tea. Rooibos has been cultivated since 1930. Rooibos is a shrub that grows to a height of about 1.5 meters. It does not contain caffeine or sugar, but it does contain traces of fluoride, iron, potassium, copper, and rutin, as well as vitamin C and flavonoids. Similar to black tea, rooibos undergoes a complete fermentation process (leaf oxidation), during which it acquires its typical reddish-brown color. In the case of green rooibos, the fermentation process is eliminated by immediate drying after harvesting the raw material. Rooibos is made from thin, chopped twigs and needle-like leaves. For green rooibos, we recommend a steeping time of 3-5 minutes, and for red rooibos, approximately 5 minutes. A longer steeping time does not cause bitterness, only a more intense flavor.