What is rooibos? This red drink from South Africa is gradually finding its place alongside tea. Often called red tea, it is actually something quite different. Africa's natural world gives us the rooibos plant and its sweetly nutty brew. Its leaves, steeped in hot water, yield a smooth, soothing infusion with a wealth of wellbeing benefits. A closer look at this remarkable drink, one of South Africa's most cherished traditions.
Where does rooibos come from?
Rooibos is a red herbal infusion that originates from South Africa. It grows as a shrub in the mountains, and while it belongs to the broader world of infused drinks, it is quite distinct from classic teas. Rich in antioxidants and naturally free from theine and caffeine, it offers a genuinely wholesome drink for everyday life.
In South Africa, rooibos infusion has been a beloved drink for centuries. It began making its way into Western cups in the 1930s. Yet the plant itself is particular: it thrives only in the arid mountain regions of South Africa, nowhere else in the world.
What makes up this red African drink?
Unlike tea or coffee, rooibos infusion contains neither caffeine nor theine. That makes this red African plant drink a natural choice for children and pregnant women alike.
The red drink from Africa is home to rare antioxidants. While less potent than green tea in that regard, rooibos carries none of the theine or caffeine, and is exceptionally low in tannins.
There are two varieties: red Rooibos (the classic red infusion) and green Rooibos. The colour depends on fermentation. It is also worth noting that rooibos is not the same as Honeybush, another South African herbal plant with its own distinct character.
How is a red rooibos infusion prepared?
The red African infusion is made from the plant's leaves and stems. The branches of the rooibos plant are harvested with their leaves, then fed through a machine to be cut and bruised. The rooibos leaves are then fermented, which gives the infusion its signature red colour.
Fermentation takes place in the open air. The longer it lasts, the deeper the red of the resulting infusion.
Rooibos is steeped in hot water. Unlike classic teas, the red African drink benefits from a longer steeping time. In South Africa, it is not uncommon to let it brew for up to 10 minutes. Even with an extended steep, it never turns bitter.
The flavour is naturally slightly sweet. Red Rooibos can be enjoyed hot or cold.
Traditionally in Africa, red rooibos infusion is served with milk and sugar. In the West, it tends to be enjoyed plain or with a touch of spice.
For something a little different, rooibos pairs beautifully with warm spices such as cinnamon, star anise, cardamom or vanilla. Some prefer the boldness of chili, nutmeg or red pepper in their rooibos infusion.
For a more adventurous cup, many recipes blend red rooibos with chai spices, opening up a whole world of flavour combinations.
What are the traditional uses of red rooibos infusion?
In Africa, red rooibos infusion has long been used as a traditional remedy. Nature has given it many recognised benefits.
The main wellbeing properties of the red infusion from the Cape include:
- skin-soothing properties;
- digestive support;
- antioxidant action;
- antiallergenic properties;
- detoxifying effects.
All of this, with no theine and no caffeine. A genuinely generous drink for your wellbeing.
What does Western medicine say about the Cape's red infusion?
Western medicine has taken a growing interest in the potential benefits of the red African drink. Unlike classic teas, rooibos teas contain neither caffeine nor theine, which makes their health credentials all the more appealing.
South Africa's natural world seems to offer a drink that suits everyone, with no known side effects. Research is complex, however: recipes vary widely, and the plant's properties appear to differ depending on where it is grown.
Drinking rooibos in its most traditional form, simply the plant steeped in water, raises no particular concerns. That said, despite the many benefits attributed to it, scientific evidence remains difficult to establish conclusively.
What is clear is this: rich in antioxidants and free from theine and caffeine, there is every reason to enjoy it. Its naturally sweet flavour appeals to all palates. And when paired with spices whose benefits are well documented, every cup becomes a small moment of wonder.
