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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.
Rooibos seeds are planted in February and March and 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.
Ingredients: Organic Rooibos
Origin: Cedarberg, South Africa
Preparation:
Hot:
212°F, 1 teaspoon per 8 ounce, 5-6 min
Iced:
Start with 1 gallon of filtered water. Bring half a gallon of the water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz), let steep for 5-6 min. Strain the tea into the other half gallon of cool water and refrigerate. (if you want to serve immediately serve, you can pour the concentrate over ice)
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