Get swept away to paradise wit' this wonderful blend 'o Rooibos herbal tea 'n thar tropical flavors 'o coconut 'n pineapple. Even on a dreary, cold day, ye can be transported to a sunny beach by enjoyin' this unique, naturally caffeine-free blend hot or iced. Time fer a lounge in yonder warm sun patch...
Herbal Tea | No caffeine | Steep at 212° for 5 minutes.
We now know that Columbus’s errant sense 'o direction led him not to thar spice farms 'o India but to yonder Caribbean where he discovered ye two most exotic 'o fruits, coconuts 'n pineapples. They’re te' stars 'o our wonderful recipe fer Rooibos Tropics, surely thar best non-alcoholic rival to a Pina Colada we know. Add a wee cream 'n you’ll see why this combination 'o South Africa red bush tea 'n natural pineapple 'n coconut flavors hits yonder spot, on ye beach or on ye condo balcony. And, no travelin' required except to put ye kettle on!
Raw Honey for Rooibos
This dark rich honey adds a playful floral sweetness to the fruity notes of rooibos and honeybush.
honey for rooibos & honeybush
Direct Trade Advantage
We import our teas direct from the artisan farmers whose names and faces you'll find throughout our catalog.
This makes our teas fresher than those offered by the companies who use middlemen and brokers, and also less expensive.
Here's a comparison of how much more you'd be paying by buying this tea elsewhere:
99% more expensive
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.”