Rooibos Tea (Red Bush Tea)
South Africa
Rédacteur en chef
Lagos, Nigeria ·
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Lagos, Nigeria ·
Rooibos leaves brewed in water and served with or without milk. It is South African, and it is one of very few plants used as a tea that grows nowhere else on earth. Rooibos means red bush in Afrikaans, and the plant, *Aspalathus linearis*, grows only in the Cederberg, a small mountainous area of the Western Cape. Attempts to cultivate it elsewhere have consistently failed, which makes it genuinely unusual: not a plant that happens to be associated with a region but one that is confined to it. The European Union granted it protected designation of origin status in 2021, the first African food to receive it. It is not tea in the botanical sense. Rooibos contains no *Camellia sinensis* and therefore no caffeine at all, and it has very little tannin, which is why it does not turn bitter however long it brews. That is the practical difference: black tea over-steeped becomes astringent, rooibos simply becomes stronger. Red rooibos is oxidised after harvest, which is what produces the colour and the sweeter, fuller flavour. Green rooibos is unoxidised, lighter and more expensive. The source's health claims have not been carried across.
Rooibos is made from Aspalathus linearis, a plant that grows only in the Cederberg region of South Africa's Western Cape and has never been cultivated successfully elsewhere. It contains no caffeine. In 2021 it became the first African food product granted protected designation of origin status by the European Union.
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Pour the water into a clean saucepan and mix in the tea leaves.
Cover and bring to the boil over high heat.
Lower the heat and let it brew, uncovered. Rooibos has very little tannin, so unlike black tea it will not turn bitter, a longer brew simply makes it stronger and darker.
Ten to fifteen minutes gives a full-strength brew. The source suggests thirty, which produces something very concentrated.
Strain the tea into cups.
Add milk, sugar or honey to taste, or drink it as it is.
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