Rooibos doesn’t come from a tea plant, but from the rooibos plant, a broom-like legume found in South Africa’s shrubland. Brewed with hot water this tisane has been consumed for thousands of years in South Africa and it’s neighboring countries, and was an important item of trade throughout the continent.
Today, the drink is often enjoyed much the safe way black tea or coffee is, with cream and sugar. However, rooibos is finding a modern preparation via the red espresso. Rooibos is ground to a fine powder and processed as espresso powder would be. The result is a much richer, more intense, dark red brew. In addition, many people enjoy brewing this in milk as opposed to water and sweetening it with vanilla and simple syrup.
|Notes||Herbal Tea / Rooibos Tea|
|Botanical Name||Aspalathus linearis|
|Basic Preparation||Non-caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||South Africa|
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