Mowbray Caramel Rooibos

Mowbray Rooibos is one of our most enveloping creations. Starting from a base of red tea from South Africa, we have blended a melting salted butter caramel, crushed cacao nibs and a bright hint of lemon peel. The result is a round, indulgent, beautifully balanced cup that can be enjoyed at any hour.

Naturally caffeine-free, this herbal infusion is just as welcome during an afternoon break as on a quiet evening. Explore our full rooibos selection to extend this gentle moment a little longer.

The aromatic profile of Mowbray Rooibos

The moment you open the bag, salted butter caramel fills the air, almost like a bakery. It calls to mind a toffee fresh from the mould, with that pinch of Guérande sea salt that wakes the senses. Behind it, you catch roasted cacao and a lively citrus edge.

In the cup, the first sip is round and velvety. Top notes unfurl creamy caramel and crushed cacao nib, lending a chocolatey depth that is almost praline-like. This is the most immediately indulgent aspect of the blend, the one that wins you over from the very first sip.

The heart reveals the natural rooibos base. This South African plant, enjoyed traditionally for generations, offers a woody, gently honeyed sweetness that cradles the other ingredients. It gives structure to the liquor without ever weighing it down.

In the finish, the lemon peel (6% of the blend) draws a bright, fresh line. That citrus note cuts through the caramel's roundness and keeps the cup from tipping into sweetness. It is precisely this balance, indulgence and freshness, that defines the signature of Mowbray Rooibos.

The liquor takes on a beautiful amber, copper-tinted hue, luminous and warm. Its scent is reminiscent of those moments when you give in to the pleasure of a dessert, but in an infused, lighter form. If you are looking for a different profile, Middleton Rooibos offers a more floral character.

How to prepare Mowbray Rooibos

Rooibos calls for a more generous steep than tea. It releases its aromas slowly, which means you can achieve a rich cup without bitterness, even with a longer infusion time. It is a forgiving brew that is kind to small timing errors.

For a successful cup, use 15 to 20 grams of rooibos per litre of water, roughly a heaped tablespoon per 250 ml. The dosage may seem high compared to other herbal infusions, but it delivers the depth of flavour this blend is meant to offer.

Bring the water to a full 100°C (212°F) boil. Unlike green tea, rooibos is not harmed by boiling water; in fact, the heat helps to fully draw out the caramel and cacao notes. Soft, filtered water will showcase the aromatic finesse at its best.

Steep for 7 to 10 minutes. At 7 minutes, the cup stays soft and bright, with the lemon clearly present. At 10 minutes, the caramel and cacao grow fuller and the liquor becomes more enveloping. Adjust to suit your mood.

Strain and enjoy as it is. Mowbray Rooibos needs nothing added: the caramel takes care of the sweetness. If you enjoy a milkier cup, a splash of plant-based milk (almond or oat) deepens the dessert quality. Served over ice in summer, it makes a surprising iced tea, best served well chilled with a slice of lemon.

You can steep the leaves a second time, allowing a little extra time. The cup will be more subtle, but the character of the rooibos remains pleasant.

The benefits of rooibos

Rooibos (Aspalathus linearis) has been traditionally consumed in South Africa for generations. Its popularity in Europe is largely due to its richness in polyphenolic compounds and its natural absence of caffeine, making it a drink appreciated at any hour of the day.

According to scientific data available on PubMed, rooibos contains specific flavonoids such as aspalathin and nothofagin, studied for their antioxidant properties. These compounds contribute to protecting cells against oxidative stress.

The ANSES highlights the value of including caffeine-free beverages in daily hydration alongside water. Rooibos fits naturally into this approach, bringing flavour without stimulants. Julien Huot, founder of Thés & Traditions, personally selects each rooibos for its aromatic quality.

To learn more about the origins and properties of this remarkable plant, visit our guide Everything You Need to Know About Rooibos.

Storage

Store your Mowbray Rooibos in an airtight tin, away from light, moisture and strong odours. A stable room temperature of around 18–20°C (64–68°F) preserves the integrity of the caramel and lemon peel. Properly stored, it is best enjoyed within 18 months.

Frequently asked questions

What does caramel rooibos taste like?
Mowbray Rooibos delivers a round, indulgent cup dominated by salted butter caramel. The cacao nibs add a chocolatey depth, while the lemon peel traces a fresh, slightly tart finish that balances the richness.

How do I prepare caramel rooibos?
Use 15 to 20 g of rooibos per litre of water at 100°C (212°F) and steep for 7 to 10 minutes. Rooibos is not harmed by boiling water or longer steeping times. Strain and enjoy as it is, or add a splash of plant-based milk to enhance the creaminess.

What are the benefits of rooibos?
Rooibos is naturally caffeine-free and contains flavonoids studied for their antioxidant properties, including aspalathin. It integrates easily into daily hydration at any hour, including in the evening. To go further, read what is rooibos.

What is caramel rooibos made of?
Our Mowbray blends natural rooibos, crushed cacao nibs, caramel (sugar, glucose syrup, cream, butter, Guérande sea salt), lemon peel at 6% and a natural flavouring. An indulgent recipe with nothing superfluous.

Where can I buy caramel rooibos?
You will find Mowbray Rooibos at Thés & Traditions, alongside our full range of rooibos. To explore the plant and its traditions, browse the origins of rooibos.

Sources

Our information is based on scientific publications referenced by PubMed and the nutritional guidelines of the ANSES, accessible via the links cited earlier in this page.