The rooibos leaf, Aspalathus linearis, belongs to the legume family of plants that thrive in arid, mountainous areas with regular rainfall. The plant's linear growth structure, which produces long, needle-like leaves, gives it the name linear. Early in the spring season, this plant blooms with yellow flowers. Each blossom produces a single-seeded legume, which pops out when mature and drops on the dry ground surrounding the plant. Because they needed to repopulate rooibos plants were taken by ants, early gatherers of wild rooibos often searched anthills for the seeds they needed. Farmers today sift the sandy dirt surrounding the rooibos plant for fresh seeds to establish new crops each spring. Rooibos plants take almost 18 months to be grown from seedling to harvest-ready stage and are usually picked during the summer months in South Africa.
What Is the Benefit of Rooibos?
Traditional applications of rooibos included relieving colic in newborns. Wound healing, allergies, asthma, and sore throats were all treated with it.
Some of these applications are beginning to garner scientific support. Researchers have looked examined a variety of additional potential applications as well. However, most research has thus far been conducted in the laboratory or on animals. To confirm what rooibos may be useful for, large human studies are required.
Why Rooibos Tea?
Outside of the teacup, Rooibos is becoming a popular herb:
- Premium, flavored drinks, such as lattes, ready-to-drink iced teas, and contemporary cocktails, are frequently created with Rooibos.
- Rooibos, whether steeped or pulverized, has a taste that goes well with meals. Rooibos Chicken Pot Pie, Mussels in Rooibos-Pernod Cream Sauce, and Rooibos & Apple Chutney are just a few of the rooibos-infused meals that one rooibos tea firm collaborated on with South African experts.
- Rooibos has become a popular component (as an extract, powder, or tincture) in health-oriented and anti-aging cosmetic products due to its stated nutritional and physiological advantages.
- The rich amber-red hue of brewed red rooibos makes it an excellent natural dye for hair, Easter eggs, and craft fabric.
Possible Negative Consequences
Most authorities agree that rooibos is "likely safe" for most individuals when consumed on a daily basis. There isn't enough evidence to say if rooibos is safe for pregnant or nursing women.
One disadvantage of medicinal rooibos is that they may not be properly absorbed via the intestines. In addition, your liver may remove a large portion of it from your bloodstream before your body has a chance to utilize it. This might imply that it will require a lot of money to make a difference. Large doses can cause liver damage in rare circumstances.
How to Consume Rooibos Tea
- Use filtered water that is fresh, clean, and cool. The b water is spring water.
- Infusing a couple of times with good grade loose leaf rooibos is normal.
- If your rooibos comes with instructions for brewing, follow them. However, a safe bet is to use roughly 2 grams of loose leaf herb per 8 oz. cup of water.
- Rooibos is usually steeped in the barely heated water at a temperature of 200 to 212 degrees, comparable to a black tea or herbal infusion.
- If you don't have access to an electric kettle with temperature control, keep in mind that water simmers at 190 degrees and boils at 212 degrees at sea level. For every 100 feet of altitude gain, the boiling temperature reduces by roughly a degree.
- To maintain all of the heat in the steeping vessel, cover your rooibos while it's infusing.
- After the suggested infusion time (we steep our Tertulia rooibos for 4 to 5 minutes), taste the brewed rooibos and decide whether you want it to continue a bit longer. Unlike standard black or green teas, rooibos does not get more astringent or bitter as it steeps in hot water; instead, it becomes stronger and more delicious.
Rooibos has very good taste itself, but it's also great with milk or cream and a little sugar, exactly like a typical black tea. Many tea businesses use rooibos as a basis for flavored tea blends that include spices such as vanilla, chocolate, or citrus.
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