Rooibos

Rooibos, also known as red tea in South Africa, is an herbal infusion made from the leaves and stems of the shrub Aspalathus linearis, native to the Western Cape. It is not derived from Camellia sinensis, the plant used to make true tea. The name rooibos refers to the plant, while the infusion is the drink produced from its processed material.

Rooibos grows mainly in the mountainous Cederberg region. After harvest, the plant material is oxidized (fermented) to produce the red rooibos most commonly found on the market. Green rooibos is produced from the same plant but is not oxidized, resulting in a lighter color and flavor.

Rooibos contains polyphenols such as aspalathin and nothofagin. It is naturally caffeine-free and typically low in tannins. The composition contributes to its reputation for antioxidant properties, though specific health claims require more evidence and should be considered with standard dietary guidance.

Flavor and preparation: the infusion is typically reddish-brown with a sweet, slightly nutty flavor. It can be enjoyed hot or cold. Common preparation involves steeping the leaves in hot water for several minutes; milk and honey are frequently added, though rooibos is drinkable without additives.

Uses and significance: rooibos has a long history in South Africa and has become a popular global herbal beverage. Production practices vary, and some producers emphasize sustainable farming, fair labor, and environmental stewardship. As with any herbal product, consumers should consider individual sensitivities and consult healthcare guidance if consuming it as a primary source of nutrition or for managing health conditions.