Thés & Traditions
French tea house since 2016
Vanilla or lemon, with milk or without, rooibos has conquered European tables. To retain its taste and virtues, this red tea is prepared with art and knowledge. Water, leaves, and a touch of magic for a red drink with a roasted hazelnut flavor. The details of the secrets of African traditions for preparing rooibos, exclusively for you in this article.
See our Rooibos
The trend for teas and infusions shows no signs of slowing down. Today, they are present at every table, even Christmas dinner. But traditional teas, especially black tea, are rich in theine (a type of caffeine). This can sometimes have a stimulating effect.Red tea, or rooibos by its real name, changes the game. While it is indeed a leaf infusion, the similarity to green or black tea ends there. Rooibos brings a new flavor to the afternoon tea cup. More fruity, the aroma of the red drink from the Cape appeals to the whole family.Rich in antioxidants and low in tannins, rooibos is a wonderful gift from nature. Like green tea, its health benefits are numerous. According to naturopaths, rooibos tea is the preparation to gift yourself.
Like all herbal drinks, rooibos tea requires careful preparation. Details such as water temperature, leaf quality, and the number of spoonfuls are essential.
The list of medicinal properties of rooibos is immense. But to retain its benefits, the drink must be infused correctly. Water that's too hot burns the antioxidants, while water that's too cold prevents the explosion of flavors.To prepare a quality rooibos, spring water is superior to mineral water. The latter could affect the final taste of the product due to its minerals. The water should then be brought to a temperature of 100° C and poured into a preheated cup. Indeed, rooibos expresses its full potential at 90° C. A cold cup brings the simmering water to a temperature of 82 to 85° C, which is too low.
The quality of rooibos determines the depth of its aroma. The less the plant has been manipulated, the more flavorful it is.Nature provides the Cederberg mountains with generous sunshine. The leaves of the shrub can ferment naturally there. They then take on the reddish color symbolic of the drink. It's also during fermentation that their sweet taste develops. Rooibos only grows in this arid region of South Africa. Consequently, the product is naturally organic.
Infusion is the crucial moment for many herbal drinks. For rooibos infusions, opinions are divided. Traditionally, the infusion times are:
If you wish to steep for longer to achieve stronger flavors, it's not a problem. Rooibos contains neither theine nor caffeine, so you won't experience any stimulating effects. The plant is also low in tannins. Therefore, even a prolonged infusion doesn't bring the bitterness found in some teas.
In the West, the organic beverage takes on new flavors with the addition of fruits and spices. In Africa, the classic dosage is one teaspoon of rooibos for a cup of hot water. Elsewhere, it has become trendy to add extra spoonfuls of herbs.The recipes that receive the most favorable reviews are:
Herbs multiply the health benefits of the infusion. An endless list of additional ingredients exists.
Rooibos is not just an infusion. Due to its appealing color, it's becoming a sought-after ingredient for cooking. Particularly at Christmas, it's used in cakes and cookies.Some starred chefs also add a few spoonfuls of rooibos to their sauce to obtain beautiful colored reflections. This is notably the case in duck à l'orange flavored with rooibos. In desserts, rooibos is used for presentation details. It's a very beautiful gift for refined palates.Culinary art thus benefits from the properties of rooibos to diversify. For families, it's an opportunity to taste new flavors.
MENU