Rooibos, native to the Cederberg region, belongs to the butterfly flower family. It grows to a height of about one-half to one meter and blooms with yellow flowers.

This infusion has a mild, nutty flavor with a subtle sweetness. Rooibos has been cultivated for infusions since 1930. The 10 mm long needle-like leaves are green when picked. After picking, the leaves are bruised and wetted, then a natural fermentation process begins. They are piled overnight, which creates the characteristic dark red color. The next day, they are placed in the African sun to further oxidize.

Rooibos is delicious to drink pure, but is also an excellent base for iced tea or cold brew. You can easily add spices (cinnamon, cloves, cardamom) or fruits such as lemon, orange or mango.

• Origin: South Africa
• Region: Cederberg, Western Cape
• Altitude: 300-600 meters
• Harvest period: summer
• Cultivar: Aspalathus Linearis
• Gradation: First Grade
• Infusion: Amber
• Taste: Sweet, mild, honey
• Caffeinated: No
• Organic: Yes
• Delicious with: Dark chocolate (70% or higher), pastries (lemon or chocolate cake) or desserts with honey (panna cotta), dried stone fruits, soft cheeses (brie, goat cheese), roasted vegetables.

Recipe:
12 grams (5 scoops) | 1 liter of soft water | 100℃ | 5-10 minutes, can even be boiled