Our unoxidized organic Green Rooibos yields a fresher, lighter infusion with less fruit and more herbal qualities than conventional, oxidized organic rooibos from Africa. It also makes a delicious iced tea. Like all rooibos, our Green Rooibos contains no caffeine.
Ingredients: organic rooibos
Serving Size: one level teaspoon per 8 oz cup of water
Posted by Graham Friday on 8th May 2012
I've purchases green rooibos from multiple sources and this is definitely among the best- it's quite simply delicious. I prefer green bush rooibos over the more typical red bush variety because the green has more antioxidants. And, can't ignore the fact that it tastes wonderful. It's sweet and refreshing and never gets bitter if you steep it too long. Definitely give it a try because it's a nice way to deviate from the usual green/black/white tea rotation without compromising taste or health.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one level teaspoon per 8 oz cup of water
Water temperature: use water that has been heated to a full rolling boil (212° F)
Steeping time: 5-7 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Rooibos, unlike tea from the plant camellia sinensis, does not get astringent with longer brew times. So if you happen to steep longer than 7 minutes, don’t worry! Your rooibos will gain more flavor, but it will never become astringent!
Learn more from our How To Guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
Rooibos tea originates from the leaves and stems of the indigenous South African plant Aspalathus linearis. In contrast to tea from the plant camellia sinensis, rooibos is naturally caffeine free and low in tannins. Tannins are what give tea from the plant camellia sinensis its astringent (mouth puckering) property. Because rooibos is low in tannins, its brew has very little astringency.
Antioxidative activity has also been attributed to rooibos on the basis of its flavonoid content! Often, customers will ask us "Does Rooibos have more or fewer antioxidants than tea?" Unfortunately, at present conflicting evidence is found comparing the levels of antioxidant activity in rooibos with antioxidant activity in tea from the plant camellia sinensis. One method of analysis found rooibos to have antioxidant activity less than green tea, but greater than black tea. In contrast, another method resulted in antioxidant activity less than all tea from the plant camellia sinensis.*
*Source: "Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea " by A. Von Gadow et all, Food Chemistry, Volume 60, Issue 1, 1997.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
Green rooibos blended with roasted butternut squash, garlic, onions and cream combine for a wonderfully rich and herbal wintertime soup. Whips up without too much trouble and freezes nicely for a meal at the ready. Check here to view the full recipe for Roasted Butternut Squash and Green Rooibos Soup!
The word “rooibos” comes from the Afrikaans language and means “red bush,” which incidentally is a very apt description of the plant. Other names for rooibos are “bush tea,” “red bush tea,” “South African red tea,” or simply “red tea”. Rooibos isn’t actually a tea plant in the technical sense, meaning that it’s not derived from the Camellia sinensis like black tea, green tea, etc. It’s actually a legume: a bean plant called Aspalathus linearis. The leaves and stems are harvested during the summer and then left to “ferment” (technically “oxidize”), a process in which, among other things, the leaves shift from a yellow appearance to the characteristic red color (that said, unoxidized rooibos, or “green rooibos“, is also enjoyed).
Drinking rooibos “tea” began with the Dutch. Black tea was en vogue in eighteenth-century South Africa, but due to technological limitations, it was exceedingly difficult to import, leading the Dutch settlers to seek an alternative. That alternative, naturally, was rooibos, the indigenous peoples’ drink of choice. This tea-alternative remained popular in South Africa for a couple hundred years, but didn’t become a commercial crop until the early 20th century.
A gentleman named Benjamin Ginsburg immigrated to South Africa in 1904, and, being the scion of a prominent family in the European tea trade, was immediately interested in rooibos. Ginsburg borrowed traditional Chinese methods for curing tea, and perfected the art of curing rooibos. Since he could never properly cultivate the plant, Ginsburg was forced to rely on native farmers to bring it down from the mountains until the early 1930’s, when he convinced Dr. le Fras Nortier to attempt rooibos cultivation in the lowlands. After years of experimentation, Dr. Nortier succeeded, and the Klein Kliphuis farm became the first rooibos tea farm. Since then, rooibos has grown to become somewhat of a worldwide sensation, steadily growing in popularity, due to its taste and suggested health benefits.*
*Source: South African Rooibos Council
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.