Rooibos, the South African herb known for its bite, its lack of caffeine, and its similarities to black tea, derives its name from the Dutch Rooibosch, meaning 'Red Bush.' It was named as such due to the brilliant red color of the dried leaf the natives drank religiously. We have lit a bush fire under this beloved herb with an incredible blast of crisp blood orange, a citrus variety with hearty amounts of anthocyanin. Warm and deliciously biting hot, refreshing and brisk iced.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 4 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 10g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (5g or 1 tsp usually does it), and enjoy!
South African rooibos, safflower petals, and natural blood orange flavoring.