Solace of the Scorched Seed - Green Rooibos
Caffeine-Free — Cederberg Mountains, South Africa
Rooibos, but made green! It’s super smooth, earthy, a little grassy, & calming.
Green Rooibos is a fairly new way of making the traditional rooibos "red tea," which has been, by all accounts, processed by oxidation and bruising for what we know of its history. To avoid the dark, bitter, tobacco-y notes of red rooibos, some farmers have taken to processing the leaf with heat by either steaming or pan-firing it like a green tea, resulting in this lovely drink. Much like red rooibos to black tea, green rooibos is highly reminiscent of green tea, insofar as it has the distinctive grassy & vegetal flavors. However, it carries strong earthy notes, an undertone of alfalfa, a crisp flavor that gives it more presence than many green teas, and a perfectly smooth body.
One of the nice things about green rooibos is its friendliness to all tea drinkers. It doesn't matter whether you make it spot-on perfect or leave it in the kettle for an hour, whether you catch the water at perfect green tea temperature, or if you throw it in at boiling. This tea will come out tasty no matter what. It's fool-proof. If you stick to the formula, it will come out delicious, but it's very difficult to ruin.
This particular green rooibos has a beautifully elegant & smooth body, high notes of earth with undertones of grass, wheat, and crisp mountain air. Exemplary of the genre, for certain.
Rooibos is an interesting little plant in that it is very difficult to grow outside of its natural conditions. It grows in the Cederberg region, specifically the Fynbos range, which is mountainous, hot, somewhat dry, and covered in wildflowers. The local ecology is known for being hardy and flourishing after a fire. Rooibos is no exception, burning quick and growing back in a flash after a bush fire. In fact, it's an entirely necessary process, as herbalists found out after decades of study.
In order to grow rooibos, you need a fairly acidic soil and hot temperatures, and the seeds generally won't grow properly unless they're damaged, a process called Scarification. What seems to work best, go figure, is to scorch the seeds before burying them. The scorching gives the seed a kickstart and starts it growing.
As such, I wanted to convey the beauty that comes out of such a difficult process. While red rooibos is appropriately dark, scarred, and reminiscent of tobacco and smoke, green rooibos is notably calmer, smoother, less agitated. A solace to be found from surviving a wild brush fire. A diamond in the rough.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use 80°C/175°F water
- Steep for 4:00, strain leaves, and enjoy!
- Don't forget to try for multiple infusions! Just add time to each steep.
- For under 2:00 steep times, add 30 sec.
- For 2:00 to 4:00, add 1 minute.
- For over 4:00, add 2 minutes or more.
- 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 11g (≈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 (1 tsp usually does it), and enjoy!
- Organic South African green rooibos
We are a small independent operation, and as such we operate inside of our retail space, the Phoenix Pearl Tea Tavern in Red Lodge, MT. We bag teas for orders while also serving in-store customers, including making cups of tea, making food, and selling bulk and retail purchases. Our employees work as quickly as they can, but we don't have a warehouse to operate out of with dedicated employees. As such, orders may take anywhere from 1-5 business days to ship. Thank you for understanding.