History

Historically used by South Africa's Sans people for medicinal purposes, rooibos gained popularity as a cheaper alternative to black tea in the 1700s and became a commercial crop in the 1930s. It rose to prominence during World War II due to shortages of traditional tea plants, and by the 2000s, it became mainstream in beverages, cooking, and cosmetics. More recently, it has become popular in the United States.

Processing

Rooibos is processed similarly to true teas, with the leaves and stems cut, bundled, and oxidized to enhance flavor and color. Red rooibos, the more oxidized version, is known for its sweet, smoky flavor and red color. Green rooibos, which is less oxidized, retains a natural green color and offers a grassy flavor with higher antioxidant levels.

Flavor Profile

Red rooibos is celebrated for its nutty and sweet flavor, often compared to hibiscus and yerba mate teas. Green rooibos, lighter and less earthy, offers a delicate sweetness without any bitterness. Both varieties are used in blends, combining beautifully with fruits, spices, herbs, and flowers.

Health Benefits

Rooibos is celebrated for its health benefits, including being caffeine-free, which makes it suitable for all ages and times of day. It boasts a high content of minerals and antioxidants, offering potential benefits for bone health, inflammation, allergies, and skin conditions. Rooibos is versatile, consumed hot or cold, and can be enjoyed plain or blended with various flavors. It's also used in a coffee-like drink known as "red espresso."

Rooibos is quickly becoming a favorite for its robust flavor and medicinal properties, enjoyed hot or iced, plain or flavored. Whether red or green, this versatile tea should be a staple in your pantry.