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Rooibos.
South African red bush, Aspalathus linearis, from the Cederberg slopes, sun-oxidized from green to russet: sweet, smooth, never bitter, and caffeine-free for any hour.
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About this product
Late afternoon, late at night, or with a child at the kitchen table: rooibos is the cup for any hour, round and sweet, with no caffeine to disturb an evening.
The red bush, Aspalathus linearis, grows wild and cultivated on the Cederberg slopes of South Africa and, in any commercial quantity, nowhere else on earth. Its cut stems and needle-fine leaves are left to oxidize in the sun until the green turns a deep russet red, which gives rooibos both its color and its round, sweet flavor, with no bitterness to speak of.
The Khoisan peoples of the Cederberg region were the first to harvest and brew it, a practice going back generations before the plant was ever exported.
Details
- Botanical name: Aspalathus linearis
- Origin: Cederberg, South Africa
- Caffeine: none
How to use
Steep a teaspoon per cup for as long as you like: rooibos has no tannin edge to turn bitter with time, unlike black tea left too long. It is naturally sweet on its own, though milk or honey are welcome. It makes no medical claim; it is simply a good, gentle cup.
A russet cup for any hour of a long day.
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Rooibos
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