Rooibos seeds are planted during February and March. They are tended for 18 months after which they are harvested. Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma.
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly boiled water over the tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoons loose tea into a teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste
The story of Rooibos starts around the turn of the century in South Africa’s beautiful Cedarberg region. It was the locals of the area who first discovered that the fine needle-like leaves of the wild “Aspalathus Linearis” plant made a tasty aromatic tea. It was they who first harvested the plants, chopped them with axes, and bruised them with hammers leaving them to ferment before drying in the sun. Rooibos is a herb that contains no caffeine. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns, and digestive problems.