The story of rooibos begins in the Cederberg mountains, near Cape Town. Its origins stretch back several hundred years. Gradually, this infusion made from a reddish shrub crossed borders and captured hearts far beyond South Africa. Often mistakenly called red tea, rooibos is winning over more and more people in the West, steadily finding its place alongside classic teas and coffee, thanks to its many health benefits. Here is the fascinating journey of this remarkable plant.
Rooibos: an organic herbal infusion unlike any other
In the West, rooibos is often called red tea. Yet, despite being an infusion, it is not a tea at all. It is worth noting that in China, the term "red tea" actually refers to what Westerners call black tea.
Unlike true teas, rooibos contains no theine and no caffeine. This reddish herbal infusion is, however, naturally rich in antioxidants and has been endowed with a range of health-supporting properties.
In Western countries, rooibos is often blended with spices to enhance its flavour. Some of these spices also contribute their own beneficial properties to the brew.
From the Cederberg mountain shrub to the cup on your table
Rooibos grows only in the Cederberg, a mountain range north of Cape Town. The leaves of this small shrub have been harvested there for over 300 years. Dried in the sun, the leaves ferment and develop that distinctive reddish hue, along with a sweeter, fruitier flavour.
For a long time, rooibos herbal infusion, entirely organic, remained a traditional South African beverage. It was only in the 1930s that it quietly made its way into the homes of wealthy Westerners, arriving as something of a luxury infusion, often served at Christmas. Its warm reddish colour seemed perfectly suited to the festive season.
In 1969, the first medicinal properties of rooibos were brought to light, and its benefits began to gain wider recognition. The deep red-hued brew then began arriving in large quantities across Europe, and production has grown dramatically since the 1990s.
Today, enthusiasm for red rooibos (a green variety also exists) is stronger than ever. Yet nature imposes its own limits: the shrub simply cannot be cultivated outside the arid conditions of the Cederberg. As a result, rooibos has become a thriving industry for South Africa.
Aspalathus linearis: a story rooted in tradition
For the people of Cape Town, preparing rooibos is above all a matter of tradition. Harvesting the leaves and drying them as their ancestors did is, for many Capetonians, a way of honouring their family elders.
Even as production scales up rapidly, that spirit of tradition endures. In South Africa, rooibos is never called tea. Communities continue to use it in the time-honoured ways, turning to it to ease colic, sleep troubles and allergies.
In the West, medical evidence for these traditional uses is still emerging. Early studies are encouraging, though further research is needed. The quality of rooibos can vary considerably depending on its origin. That said, the absence of theine and caffeine in rooibos infusions makes it a drink that is easy to recommend, if only for the pleasure of its flavour.
From South Africa's national drink to spiced blends
In the mountains north of Cape Town, rooibos grows in abundance. For a traditional preparation, Capetonians add hot water to crushed leaves and leave them to brew for around 10 minutes before straining the liquid. In this region, milk and sometimes sugar are commonly added.
In Europe, recipes are quite different. Each household has its own favourite blend, often enriched with spices that add both flavour and extra benefits.
Vanilla or cacao makes for a gentle rooibos that children enjoy, while adults tend to favour ginger or lemon. Medicinal herbs can also be blended in for added effect.
The quality of Western blends varies, but some of the most popular combinations include:
- Herbs such as verbena or linden blossom, valued for their soothing effect on sleep.
- Peppermint blends, appreciated for their digestive benefits.
- Chamomile versions, known for their gentle action on allergies.
For a rooibos worthy of a true Capetonian, use one teaspoon of rooibos per cup of hot water. The rich reddish colour of the brew will tell you when it is ready. Spices such as lemon or ginger can be added towards the end.