Rooibos

Rooibos means 'red bush' in Afrikaans and is made from the Aspalathus Lineris plant, which only grows in the Cederberg mountains of South Africa.  Attempts to grow this plant elsewhere in the world have all failed.   The European Union recently granted South Africa's Rooibos a geographical indication that gives the producers ownership over the name.

To produce Rooibos,  the leaves and stalks of the plants are harvested about 50 cm above the ground and then cut into pieces.   The pieces are sprayed with water and allowed to oxidized for 8 to 24 hours before they are dried in the sun.   The two types of Rooibos are green and red. Green Rooibos is produced without the oxidation step.

Red Rooibos (left)  Green Rooibos

To make a cup of Rooibos, use a heaping teaspoon of loose leaves and steep it in 95-100°C water for 5-8 minutes.  Green Rooibos is light and has grassy & mineral flavors. Oxidation adds depth and body to red Rooibos, which can be described as sweet, woody and fruity.  Containing no caffeine and very little tannin, Rooibos does not taste bitter or astringent.

Red Rooibos (left)  Green Rooibos

Rooibos contains a mix of  many flavonoids.  However, studies will be required to substantiate health benefits of drinking Rooibos.   It appears to be a versatile tisane and is also used in cooking and baking.