Rooibos & honeybush

Rooibos is South Africa's national drink – naturally caffeine-free, slightly sweet and wonderfully easy to prepare. Perfect for cozy evenings and any time of day.

The history of rooibos tea

Rooibos has been grown and processed near the Cederberg mountains in South Africa for around 300 years. It was there that the locals discovered that the leaves of the Aspalathus linearis bush could be used to make a refreshing, aromatic infusion.

Besides different quality grades, there is also green, unfermented rooibos and honeybush, which also comes from South Africa.

How rooibos is processed

Rooibos is mostly still grown in a very traditional way. The young shoots are harvested by hand, tied into bundles, chopped finely and moistened – this is how oxidation begins. After 8 to 24 hours, the rooibos has taken on its typical copper-red color and is dried in the sun. For green rooibos, oxidation is skipped so that its fresh, light character is preserved.

Storage and preparation

Store rooibos dry, protected from light and airtight. For preparation we recommend 6 g per 500 ml of boiling water, steeped for about 5 minutes. You can also brew green rooibos at 70–80 °C, which brings out its floral notes more strongly. Rooibos is very forgiving – if you like it stronger, let it simmer for up to 20 minutes for an almost espresso-like drink.

Make yourself a cup of good hope – with our rooibos and honeybush teas!