テロワールと製法
The Cederberg mountains north of Cape Town provide the ideal environment for rooibos cultivation. The region’s dry climate, cool nights and sandy, mineral-rich soil nurture the Aspalathus linearis plant, known for its gentle sweetness and smooth body. Once harvested, the leaves are fermented and sun-dried under the South African sky before being blended with cocoa and coffee to create this distinctive, dessert-inspired infusion.