South African Wild Rooibos

23 reviews
£0.99
(17p per cup)
202 in stock

The real South African Red Bush. Beyond organic, this Rooibos is harvested completely wild in its indigenous habitat in the Cederberg Mountains.

Naturally caffeine free.

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Customer Reviews
5.0 Based on 23 Reviews
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MT
04 June 2021
Marianna T.
United Kingdom United Kingdom
Great Rooibos tea!

Great Rooibos tea!

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SF
01 June 2021
Shona F.
United Kingdom United Kingdom
Shona

Lovely tea. Good strong, well-rounded flavour. Best to use a pot and a fine tea strainer. Excellent quality.

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KB
01 June 2021
Kenneth B.
United Kingdom United Kingdom
Lemon in the Wild

On its own excellent -with a quarter of a lemon's juice, a teaspoon of maple syrup and a dash of rock salt :-exquisite

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AP
07 May 2021
Anna P.
United Kingdom United Kingdom
When you need a comforting drink

The Rare Tea Roiboos is really fresh, with a light tang, and makes a wonderful comforting drink. I have it in the morning, but it can be ***** at any time of the day.

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SC
06 May 2021
Shad C.
United States United States
This Rooibos is Amazing!

This incredibly smooth and gentle Rooibos delivers a pleasantly natural sweetness and slightly nutty taste. Notes of raw cedar and rich ripe berries dance a top your tastebuds. Adding a few drops of maple syrup and lemon zest turns this tea into a top-shelf libation! It’s transforms into a zesty caramel-candy apple elixir from the Gods. Happy dance! www.JustAnotherTeaBlog.com

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South African Wild Rooibos
South African Wild Rooibos
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South African Wild Rooibos
South African Wild Rooibos
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Tasting Notes

A richly delicious infusion with deep earthy notes, bright red berries and cedar. Can be beautifully enhanced by the addition of a twist of lemon zest.

If you enjoy sweetening your tea, Rooibos turns to caramel with a delicate drop of maple syrup.

Quantity

Use 2.5g of leaf per 150ml of water.

Temperature

For the optimum infusion use 100°C (212°F) water.

Time

Infuse for 1 - 3 minutes, tasting regularly.

Infusions

You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.

Cost Per Cup

17p per cup based on 2.5g of tea per 150ml of water and 2 infusions.

Cederberg
Mountains

South Africa

RED BUSH

Rooibos

This is no ordinary tea harvest. But then Rooibos (Afrikaans for 'red bush') is no ordinary tea. Strictly speaking a legume, the needle-like leaves produce a deeply delicious caffeine-free drink. It has been used as a medicine to cure innumerable ills and drunk for pleasure for many thousands of years by the people of this area.

HORSEBACK

Bush Tea

This is real bush-tea - it's beyond organic and indigenous. To protect the delicate ecosystem of the Cederberg Mountains it's harvested on horseback with machetes, ensuring no damage is done to the fragile local environment.

This is sustainable farming at its best.

LOCAL HERO

Dr Frikkie Strauss

We source it from a farmer who is also the local GP - Dr Strauss. He is an amazing man who is not just interested in saving people but the environment and the endangered local Cape Leopard.

An extract from "Infused: Adventures in Tea"...

Hangover Rescue Recipe

It's our wild rooibos, sweetened with a bit of maple syrup, brought alive by a squeeze of lemon juice or a spritz of lemon zest and balanced, like a salty caramel, with a single grain of sea salt. It's smooth, deep and mellow and, goddamn it, I think it really works. Rooibos has been used for thousands of years by local tribesman in Africa to treat dehydration. The maple and the salt provide the necessary electrolytes to make it isotonic.

Use 3g of rooibos tea per 150ml of boiling water and steep for three to five minutes. Strain and stir in: half to one teaspoon of maple syrup, according to preference; a squeeze of half a lemon; and a flake of sea salt. Add a twist of lemon zest on top.

When I'm particularly crushed by a hangover, crushed so small I feel like a little girl lost in an IKEA car park in a strange city as night falls, I use vanilla rooibos.

You don't have to buy a flavoured rooibos. Some synthetic vanilla flavourings come from by-products of the wood-pulping industry and the natural ones might come from the anal glands of beavers. (Okay, the beaver bum juice is a rare one you're unlikely to stumble across, but it is a ‘natural' flavouring.) It's safer to just use vanilla pods.

Fill a glass jar, (I use one with a wired, flip-top, rubber-sealed lid) full of rooibos. Take a vanilla pod and cut it open lengthways, as if opening the belly of a fish. Stick it in the jar so that it’s entirely submersed in the rooibos (cut the pot into pieces if you need to). Put the jar in a cupboard you use regularly and leave it for a couple of weeks, giving it a shake every time you see it. You can use a zip-lock bag instead, but I’ve found glass is better at holding the flavour over time. The good stuff has so much flavour, you want to keep it at its best. And the really good stuff is wild.

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