Description:

Want to try something totally different? How about adding lemon grass, apple, lemon peel, ginger, orange peel, basil, pepper, cardamom and rosemary? If you have problems imagining how this "concoction" will taste we can assure you that you will be pleasantly surprised. What a flavor combination. You will not find anything like it.

Cup Characteristics:

A lemom pepper taste! What a flavor combination. You will love it!

Ingrediants:

Rooibos, Lemon grass, Apple, Lemon peel, Ginger, Orange peel, Basil, Pepper, Cardamom, Rosemary.

Infusion:

Light orange color

Grade:

Choice Grade #1

Manufacture Type:

Fermentation turns the leaves from green to deep red and gives a slightly sweet note.

Region:

Cederberg, South Africa

Regional Information:

Rooibos is only grown in a small area in the Cederberg region of the Western Cape province. Generally, the leaves are oxidized, a process often technically inaccurately) referred to as fermentation by analogy with tea processing terminology. This process produces the distinctive reddish-brown color of rooibos and enhances the flavour. Unoxidized "green" rooibos is also produced, but the more demanding production process for green rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional rooibos.

History & Origin:

Although rooibos was first reported in 1772 by botanist Carl Thunberg, the Khoisan people of the area had been using it for a long time and were aware of its medicinal value. The Dutch settlers to the Cape adopted rooibos as an alternative to black tea, an expensive commodity for the settlers who relied on supply ships from Europe. Until the 19th century, however, Dutch usage of the tea was minimal.

In 1903, Benjamin Ginsberg (a Russian settler to the Cape and descendant of a famous tea family) saw potential in rooibos and began trading with the local Khoisan people who were harvesting it. He sold his "Mountain Tea" to settlers in the Cape and shortly became the first exporter of rooibos using contacts from the family tea business.

In the 1930s, Ginsberg convinced a local doctor to experiment with cultivation ofthe plant. The attempts were successful, which led Ginsberg to encourage local farmers to cultivate the plant in the hope that it would become a profitable venture. The first attempts at large volume cultivation were a disaster due to the small size of the seeds. They are no larger than a grain of sand and so were difficult to find and gather. This resulted in the seeds soaring to an astounding £80 a pound, which was far too expensive for local farmers.

Fortunately for Ginsberg, who employed collectors of the seeds, one woman had found a rather unusual source of supply. While other collectors only brought in matchbox-sized quantities of the seed, she continually delivered large bags and was eventually persuaded to share her secret. She chanced upon ants dragging seed one day, while she was searching for the minute seeds. She followed their trail back to their nest and, on breaking it open, found a granary. Today however the seed is gathered by using special sifting processes.

Since then, rooibos has grown in popularity in South Africa and since about 2002 or so, has gained considerable momentum in the worldwide market. There are now (as of late 2007) a growing number of brand-name tea companies which sell this tea either by itself or as a component in an ever-growing variety of blends.

The popularity of rooibos has also gained from its association with Precious Ramotswe, the Tswana detective in Alexander McCall Smith's series of novels about The No. 1 Ladies' Detective Agency. Mma Ramotswe's favourite drink is red bush tea (rooibos), which she often promotes as a therapeutic drink to her friends and clients - and hence the readers of the books.

Hot Tea Brewing Method:

Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 3-7 minutes. Pour into your cup; add milk and sugar to taste.

Iced Tea Brewing Method:

(to make 1 liter/quart): Place 6 teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.