The History of Rooibos Tea

Rooibos (pronounced roy-boss from the South African phrase for "Red Bush") is found in only one area of the world: the Cedarberg region of South Africa, about 250km north of Cape Town.

The Indigenous Khoi and San tribes of the area are believed to have discovered the process used to convert the needle-like leaves of the Aspalatus linearis, a leguminious shrub, into a refreshing drink.


After harvest, the needles are drenched with water and bruised. They are then left to ferment for eight to twenty-four hours. When the fermentation period is complete the Rooibos is set to dry in the sun. The final stages involve sifting and sorting to allow the material to be separated and graded.


The whole process creates a product that is completely pure and natural that contains no additives, preservatives or colourants.

Steeped Rooibos is a naturally sweet rich red coloured drink that is virtually caffeine and stimulant free.

Rooibos can also be enjoyed chilled.