Rooibos herbal tea from South Africa infused with the delicate scent of night-blooming jasmine flowers. If you enjoy classic jasmine tea, keep this one on hand, too, for when you need a caffeine-free treat. Mellow and smooth, delicately sugary notes from the Rooibos. Lingering airy jasmine fragrance, like fine Jasmine Pearl tea (which tends to be more delicate and lightly perfumy). Rounded, fresh finish.
This tea contains no caffeine | Steep at 212° for 5 minutes.
The rooibos bush (pron: 'roy-bus') grows only in the Cederberg Mountain range of South Africa. It was first noted by botanist Carl Humberg in 1772. A century later, Benjamin Ginsberg, a Russian immigrant, realized its marketing potential, and in 1904 began offering it as an herbal substitute to tea. The difficulty of shipping tea during World War II boosted demand for Rooibos, which began to be referred to as 'Red Bush Tea', or simply 'Red Tea.' In Japan, Rooibos is believed to aid longevity, and is known as Long Life Tea.
Meet our rooibos farmer, Niklaas Jakobus Slinger
To ensure the best quality and value, we import our teas directly from the
countries in which they are grown, working closely with the farmers who tender
them. Our Roots Campaign connects our customers with the rich stories and the farmers
behind some of our most popular teas.
How long have you been growing tea?
“32 years. I started working as a laborer on a neighboring Rooibos Farm and for the past 14 years I have been growing Rooibos on my own farm.”
What got you started in the tea industry?
“I grew up on a Rooibos Farm. After I left home, I worked on different farms producing a wide variety of agricultural products, but my love for Rooibos and the area in which I grew up brought me back home. Since I was a small boy, I dreamed about owning my own Rooibos Farm and 14 years ago my dream came true with the help of my previous employer who helped me to loan money to purchase my own Rooibos farm.”
Can you describe a typical day out in the field? How many hours would that be?
“During Harvesting season (January - April), I leave home at 05:00 in the morning to turn the Rooibos fermentation heaps on the drying yard. I then go to the fields and start harvesting the Rooibos. At 10:00 I return to the drying yard to open the fermentation heaps and spread the Rooibos thin and evenly to dry. I then continue harvesting till we break for lunch at 12:30. After lunch (14:00) I take the harvested Rooibos to the drying yard for further processing. After cutting and bruising the tea is put into fermentation heaps around 18:00. After that we collect the dried Rooibos from the drying yard. My day ends at around 19:30. A typical working day is around 13 hours during harvesting season.”