With vanilla or lemon, with milk or without, rooibos has found its way onto tables across Europe. To preserve its flavour and benefits, this red tea deserves a little care and know-how. Water, leaves, and a touch of magic for a ruby-red drink with notes of toasted hazelnut. In this article, we share the secrets of African tradition for preparing rooibos, just for you.
The red infusion redefining the tea break
The love of teas and herbal infusions shows no sign of slowing. Today, they grace every table, even at Christmas. But traditional teas, especially black tea, are rich in theine (a form of caffeine), which can have a stimulating effect.
Red tea, properly known as rooibos, changes the story entirely. Yes, it is an infusion of leaves, but that is where the resemblance to green or black tea ends. Rooibos brings a fresh flavour to the afternoon cup. Fruitier and more gentle, the aroma of this red drink from the Cape wins over the whole family.
Rich in antioxidants and low in tannins, rooibos is a wonderful gift from nature. Like green tea, its health benefits are many. Among naturopaths, rooibos is often the infusion they recommend treating yourself to.
Water: the secret behind a great African red tea
Like all plant-based drinks, rooibos tea calls for a little attention to detail. The water temperature, the quality of the leaves, and the right quantity all make a real difference.
Hot water, but not boiling, for your red tea
The list of beneficial properties attributed to rooibos is impressive. But to preserve them, the drink must be brewed correctly. Water that is too hot destroys the antioxidants, while water that is too cool prevents the flavours from fully opening up.
For a quality cup of rooibos, spring water is preferable to mineral water, whose mineral content can affect the final taste. Bring the water to 100°C, then pour it into a pre-warmed cup. Rooibos expresses itself best at around 90°C, and a cold cup can bring the temperature of freshly boiled water down to 82-85°C, which is too low.
Sun-fermented rooibos leaves for deeper flavour
The quality of the rooibos shapes the depth of its aroma. The less the plant has been handled, the more flavourful it is.
The Cederberg mountains are blessed with generous sunshine, allowing the leaves of the shrub to ferment naturally in the sun. It is during this process that they develop their iconic reddish hue and their characteristic sweetness.
Rooibos grows only in this arid corner of South Africa, which means the plant is naturally organic.
A well-timed brew for a rich, satisfying red tea
Steeping time is a key moment for any plant-based infusion. With rooibos infusions, opinions vary, but the traditional guidelines are:
- 10 minutes for red rooibos;
- 8 minutes for green rooibos;
- 5 minutes for flavoured rooibos (spiced or fruity blends).
If you prefer to steep a little longer for a bolder cup, there is no cause for concern. Rooibos contains neither theine nor caffeine, so there is no risk of overstimulation. It is also very low in tannins, meaning even a long steep will not produce the bitterness sometimes found in other teas.
Endless recipes for an organic rooibos full of character
In the West, this organic drink has taken on new dimensions with the addition of fruits and spices. In Africa, the classic measure is one teaspoon of rooibos per cup of hot water. Beyond that, blending in other botanicals has become a popular trend.
The combinations that consistently win favour include:
- rooibos with vanilla;
- rooibos with citrus zest (orange and lemon in particular),
- rooibos with ginger.
Each addition brings its own health benefits to the infusion, and the list of possible ingredients is truly endless.
Red rooibos: the new spice for adventurous palates
Rooibos is more than just an infusion. Its warm, inviting colour has made it a prized ingredient in the kitchen. At Christmas especially, it finds its way into cakes and biscuits.
Some Michelin-starred chefs stir a spoonful or two of rooibos into their sauces for a beautiful depth of colour, as in the classic duck à l'orange with a rooibos accent. In desserts, rooibos adds a finishing touch that makes for a truly memorable presentation, a wonderful treat for the discerning palate.
The culinary world has embraced rooibos for the versatility it brings. At home, it is a lovely invitation to explore new flavours together.