Origin of Rooibos
Rooibos naturally grows in the area around the Cederberg in South Africa. Although Rooibos was drunk by the locals for centuries, it is only since the 30s of the last century large scale production of Rooibos began. Nowadays the drink is widely consumed in the Netherlands, the United Kingdom and South Africa .
Rooibos contains, unlike tea, no caffeine and is therefore very suitable to drink before bedtime. Rooibos also would be good for a soothing effect on the intestines.
African Rooibos name is derived from the Dutch word "Rood bos".
Production of Rooibos
Rooibos, or Aspalathus Linearis, is a thicket, whose needles are picked, crushed and then placed in the sun to dry. The needles oxidize and get their characteristic red color.
Annually about 11,500 tonnes of Rooibos is produced. 40% of this is consumed by South Africans themselves, the rest is exported to, the Netherlands, Germany, United Kingdom and the United States.
Brewing Tips for Rooibos
Traditionally Rooibos is cooked along with the water. The Rooibos is done in a pan of cold water and brought to the boil. Once the water has boiled, the Rooibos is ready for consumption.
The above brewing method is not always convenient, especially if you are in the office. Fortunately, you can brew Rooibos the same way as tea. On average, the water has to be between 90ºC - are 100ºC before it is poured over the Rooibos.
The average brewing time for Rooibos is between 5 and 10 minutes.
On the information sheet of our Rooibos is indicated what the desired water temperature and brewing time is.