Fresh, natural Rooibos with a full-bodied and sweet taste. An amazing tisane to enjoy in the evening, in the winter or cold-brewed in the summer!
The dry leaf has fine, thin leaves. They are medium-sized, straight, glossy and deep warm golden amber brown in colour.
The leaf gives off a deep, herbaceous fresh, musky and sweet fragrance.
The infusion is transparent (barely – when boiled traditionally), thick and has a reddish hue.
Taste and aroma
The bouquet of the brewed tea is fresh yet warm, fruity and musky, with apricot kernel, earthy and woody nuances.
The aroma is lingering, sauna-sweet and nutty-herbaceous.
The taste is herbaceous, nutty, full-bodied and silky, with vanilla and cherry nuances.
Measure the desired amount of tea leaves and place them into a teapot or cup with a fine mesh strainer. We recommend using 2.5g of leaves for every cup (250 ml) of water. Bring water to a boil and rinse the rooibos by submerging the leaves and letting them steep for 1-2 seconds. Consequently steep for 3 to 5 minutes. Add honey, milk etc. to taste. When preparing natural rooibos with hot milk we recommend using more leaves. A traditional boiling method, allowing the leaf to come to a boil and simmer for half an hour – will provide for a more full-bodied, thicker, richer brew.