The history of rooibos begins in the Cederberg, near Cape Town. Its origins date back several hundred years. Little by little, the infusion of the reddish bush crossed borders. Incorrectly named red tea, rooibos tea is winning over more and more Westerners. This drink is gradually replacing classic teas and coffee because of its health virtues. A deep dive into the fascinating epic of rooibos.
Rooibos, an organic infusion like no other
In the West, rooibos is often referred to as "red tea." Yet, although it is an infusion, this drink is not a tea. Furthermore, the term "red tea" corresponds in China to what Westerners call "black tea."
Unlike teas, rooibos contains no theine. This drink also contains no caffeine. This reddish herbal tea is nonetheless rich in antioxidants. Nature has also endowed it with numerous positive health properties.
In Western countries, it is not uncommon for rooibos to be flavored with spices. These enhance its flavor. Moreover, some spices have an effect on the benefits of the drink.
From the bush in the Cederberg mountains to the red infusion in your cup
Rooibos only grows in the Cederberg, a mountain range north of Cape Town. The leaves of the shrub have been harvested there for more than 300 years. Dried in the sun, the leaves ferment and give the infusion its lovely reddish color. Fermentation also brings a sweeter and fruitier taste to the plant.
The rooibos herbal tea, entirely organic, remains a traditional drink from South Africa. It was not until the 1930s that it was clandestinely imported by wealthy Westerners. At the time, it was a luxury herbal tea, generally served at Christmas. Indeed, the reddish color of the decoction blends beautifully with Christmas decorations.
In 1969, the first medicinal properties of the infusion were discovered. Its health benefits became widely known. The drink with reddish hues then flooded into European countries. Its production has exploded since the 1990s.
Today, the enthusiasm for red rooibos (a green variety also exists) is stronger than ever. Yet, the unpredictable nature of the plant means it cannot be cultivated anywhere other than the arid Cederberg. Rooibos has thus become a thriving industry for South Africa.
Aspalathus linearis, a story of traditions
For the inhabitants 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 Cape Town residents, a matter of respect for the elders of the family.
And, although the "production" aspect is developing rapidly, Cape Town residents retain this desire for tradition. In Africa, rooibos is never called tea. Furthermore, the population maintains the traditional uses of rooibos for treating colic, sleep disorders, and allergies.
In the West, medical evidence for traditional uses is still awaited. The first studies are encouraging, but require further investigation. Indeed, the quality of rooibos varies greatly depending on its origin. However, due to the absence of theine and caffeine in rooibos infusions, consumption remains encouraged — if only for the flavor of the plant.
From South Africa's national drink to spiced infusions
North of Cape Town, the mountain produces an abundance of rooibos. For a traditional preparation, Cape Town residents add hot water to crushed leaves. After a 10-minute decoction, they strain the drink. In this region, it is customary to add milk and sometimes sugar.
In Europe, recipes are quite different. Each family member has their own blend. Spices add flavor and additional virtues to the drink.
Vanilla or cocoa flavors the children's rooibos. Adults enjoy products with ginger or lemon. Of course, medicinal plants can also be added to the drink.
The quality of Western blends varies. However, the greatest successes are:
- Plants such as verbena or linden that are very useful for overcoming sleep disorders.
- Recipes with peppermint that are useful for digestion.
- Products with chamomile that relieve allergies.
For a rooibos worthy of a Cape Town resident, one should use a teaspoon of rooibos powder per cup of hot water. The reddish color of the drink will indicate when it is ready. Spices such as lemon or ginger are added later.