92
rooibos lemon cloud tea
based on 1162 reviews
Your savings will grow with each shipment. Save 5% now, and up to 15% in the future. Please select size:
sample
makes 10 cups
$3
3oz
21¢ per cup
$8
16oz
12¢ per cup
$24
teabags
returning middle of Jul
NOTIFY ME
The lemon is such a universal fruit with so many uses. Arguably two of its best applications are desserts and tea. We have combined the tangy citrus flavor with creamy vanilla and a hint of lemongrass. Soft, fluffy, lemon cream taste and naturally caffeine-free. Soothing and uplifting; dreamy and dessert-like.
TEA TYPE
Herbal Tea
CAFFEINE
No caffeine
Rooibos is naturally caffeine-free, making it a good choice for evenings or anyone avoiding caffeine.
STEEP
212° for 5 mins
Rooibos is forgiving and can be steeped longer for a richer, smoother cup.
Ingredients: rooibos tea, lemon grass, marigold flowers, natural lemon flavor & natural vanilla flavor
Customer Reviews (1162)
Raw Honey for Rooibos
12oz
honey for rooibos & honeybush
$9
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.”