Our tisane of the month is the deep copper coloured rooibos orange. The rooibos plant, or ‘red bush’, is native to the Cederburg Mountains in South Africa, and is still grown almost exclusively in this unique terrain to this day.

While not technically a tea, the leaves of the rooibos plant are tannin rich, much like a classic cup of black tea. Rooibos is an Afrikaans word (pronounced ‘roy-bos’) meaning red bush, the botanical name is aspalatus linearis, and is classified as a member of the legume family. The name ‘linearis’ refers to the needle like leaves of the plant.

It is likely that the rooibos has been consumed for centuries by the indigenous population, but the first record of its consumption came in 1772 when European botanist, Carl Thunberg observed the local people climbing the mountains to harvest leaves from wild rooibos plants. There is some archaeological evidence that suggests the plant was being used for medicinal purposes a thousand years ago.

South Africa was an important stopping point in the trade route between Europe and Asia. Tea was one of the most important commodities that passed through here, and was therefore greatly sought after. However tea was a very expensive product at this time, so the tea loving Dutch settlers of South Africa popularised the drinking of local rooibos as an alternative. At this time all rooibos was harvested from wild plants found growing in the mountains.

It wasn’t until the 20th century that cultivation of rooibos began. A Russian immigrant called Benjamin Ginsberg pioneered large scale production of rooibos by experimenting with new processing methods and developing manufacturing capabilities. Ginsberg had experience in the tea industry and saw the opportunity to grow and market rooibos as an alternative herbal tisane.

The cultivation of rooibos turned out to be difficult and complex. Rooibos seeds have to be scarified in order to germinate, and will only grow in acidic, sandy soil. This is the reason why rooibos can only be grown in the native region of the Cederburg mountain range. The unique terroir is what gives the beverage its special flavour.

The plant itself is a short, broom like bush, with green leaves that turn a deep reddish amber when oxidised. After harvesting the leaves are bruised to encourage oxidation. As well as changing the colour, this brings out the sweet nutty aroma of the leaves. The leaves are then dried, often under the hot sun, before being graded and packed.

The resulting tea is a deep sienna colour, with a deliciously sweet aroma and a tannic taste. We add sweet orange zest to this particular blend to balance the bitterness with bright citrus aroma. This is a balanced and warming brew. Caffeine free and packed with anti-oxidants, it is a healthy alternative to tea.

This infusion is perfect for enjoying after a meal as a caffeine free alternative to black tea. It is also delicious in the morning as a smooth and balanced start to the day. Discover our range of luxurious rooibos blends here.