African Rooibos Tea

(Aspalathus linearis)
From the Cederberg Mountains, Western Cape, South Africa

Rooibos is one of the world’s most extraordinary teas — and one of its most exclusive. Aspalathus linearis, a wiry, needle-leafed shrub of the legume family (Fabaceae), grows only in the Cederberg mountain range of the Western Cape of South Africa — a rugged, ancient landscape of dramatic sandstone formations, fynbos heathland, and winter rainfall that creates the precise combination of sandy, acidic soil and Mediterranean climate that rooibos requires. Despite decades of attempts, rooibos has never been successfully cultivated anywhere else on Earth. Every cup of rooibos tea in the world comes from this single, irreplaceable region — making it as geographically specific as Champagne, Parmigiano-Reggiano, or Darjeeling.

The word rooibos means “red bush” in Afrikaans — a reference to the vivid brick-red color the needle-like green leaves and fine stems turn during the traditional fermentation (oxidation) process. The indigenous Khoisan people of the Cederberg were the first to harvest and use rooibos, bruising the leaves with stones and leaving them to ferment in the sun before brewing — a process that remains essentially unchanged today. Commercial cultivation began in the early 20th century, pioneered by Benjamin Ginsberg, a tea merchant who learned the harvesting techniques from the Khoisan, and Dr. Pieter le Fras Nortier, who successfully cultivated rooibos from seed in 1930, transforming it from a wild-harvested curiosity into a commercial crop. Today rooibos is one of South Africa’s most important agricultural exports, beloved worldwide for its naturally sweet, smooth, earthy flavor.

Rooibos is naturally caffeine-free — not decaffeinated, but genuinely caffeine-free by nature — making it an ideal tea for any time of day. It is also low in tannins compared to black or green tea, giving it a smooth, non-astringent character that is gentle on the palate. It is rich in antioxidants including aspalathin (a unique C-glucosyl dihydrochalcone found only in rooibos), nothofagin, quercetin, luteolin, orientin, isoorientin, vitexin, isovitexin, and rutin, as well as minerals including potassium, calcium, magnesium, sodium, copper, zinc, manganese, iron, and fluoride. Contains no additives, preservatives, or colorants.

Product Highlights

• Loose leaf Aspalathus linearis — African Rooibos / Red Bush Tea
• Grown exclusively in the Cederberg Mountains, Western Cape, South Africa — nowhere else on Earth
• Naturally caffeine-free (not decaffeinated) — perfect for any time of day
• Low in tannins — smooth, non-astringent, and gentle on the palate
• Rich in aspalathin, nothofagin, quercetin, orientin, and minerals
• No additives, preservatives, or colorants
• Available in 4 oz, 8 oz, and 16 oz sizes

How to Brew

Prepare rooibos as you would any loose herbal tea — but with one key difference: the longer you steep rooibos, the more antioxidants are released. Steep time can range from 5 to 20 minutes depending on your preference, with no bitterness developing even at longer steeping times (unlike black or green tea). Use boiling water (212°F / 100°C). For added flavor, try a squeeze of lemon, a drizzle of honey, a cinnamon stick, or a few dried berries. Rooibos is equally delicious served hot or iced — it makes a beautiful, naturally sweet iced tea with no added sugar needed.

Available in 4 oz, 8 oz, and 16 oz sizes. Loose leaf.