Rooibos Tea Origins

Rooibos tea’s origin takes place in the Cederberg region of South Africa. The Khoisans, indigenous Bushmen of the region, harvested rooibos leaves from the Aspalathus Linearis plant for many centuries, using them as herbal remedies. In Africa, rooibos would become a popular substitute for tea due to its affordability. Later in 1772, botanist Carl Humberg first recorded the use of rooibos, subsequently increasing the popularity of rooibos tea worldwide. In 1904, Benjamin Ginsberg began marketing rooibos as “Mountain Tea” as an herbal alternative to tea. In the 1960’s, Annique Theron published a book on rooibos tea’s health benefits. This book inspired hundreds of studies and rooibos popularity exploded!

Rooibos Types

Rooibos, also called redbush tea or bush tea, comes from a plant called Aspalathus linearis.

The most popular type of rooibos is called redbush. This red rooibos is fully fermented and, just as the name hints, contains a beautiful red and brown hue. This rooibos tastes almost nutty, and has a sweet soothing taste.

Green or grey rooibos is another type of rooibos tea. Unlike red rooibos, it is unfermented and therefore does not contain the rich red hue of red rooibos.

Rooibos Health Benefits

Rooibos is well-known for being caffeine free and soothing. After a busy day, rooibos is a wonderful tea to have before bedtime by itself or with a splash of milk.

Rooibos contains antioxidants, similar to other teas! Additionally, rooibos contains small amounts of iron, magnesium, phosphorus, and potassium. Alvaro Viljoen, PhD, of the department of pharmacy at the University of the Witwatersrand, claims that rooibos is rich in vitamin C and low in tannins, unlike most other teas.

Brewing the perfect cup

Amount: 1 teaspoon per 8 ounces of water

Time: 5-10 minutes (longer brewing time increases the antioxidant and nutrient extraction)

Temperature: 212 degrees