At the end of the 18th century, it was observed that the natives in South Africa cut branches from Rooibos shrubs, let them dry in the sun and reduce them to small pieces to make tea. By the 1900, the white population was so enthusiastic about the fruity, sweet taste, that the news of this new drink soon reached Europe. This shrub today no longer grows wild but is systematically cultivated as “wild growing” since the required quantities no longer allow the plant to grow in a natural state. A good Rooibos tea can be identified by its ruby colour and the soft, slightly sweetish earthy, aromatic taste.
8-10 minutes brewing time at 100c 4-5 Heaped Teaspoons Per litre