Blog Archives

The Rooibos of South Africa: Stop 7 on the World Tea Tasting Tour


If you’re looking for a drink with all the health benefits of tea, a similarly great taste, but no caffeine, look to South Africa! Rooibos is made from the South African red bush (Aspalathus linearis). Using rooibos instead of tea is a great way to enjoy a caffeine-free hot (or iced) drink without using any chemical decaffeination process. Rooibos is full of antioxidants, Vitamins C and E, iron, zinc, potassium, and calcium. It is naturally sweet without adding sugar.

South Africa-Slide01

Rooibos grows only in the Western Cape of South Africa, and a similar plant called honeybush (the Cyclopia plant) grows in the Eastern Cape. Its flowers smell of honey, hence the name. The taste of honeybush is similar to rooibos, though perhaps a bit sweeter. Like rooibos, honeybush is naturally free of caffeine and tannins; perfect for a late-evening drink.

The teas we tasted were:

  • Red rooibos (organic)
  • Green rooibos (organic)
  • Honeybush (organic)
  • Jamaica red rooibos (organic, fair trade)
  • Bluebeary relaxation (organic, fair trade)
  • Iced rooibos
  • Cape Town Fog (a vanilla rooibos latte!)

South Africa, as the name implies, sits at the very southern tip of the African continent. It completely surrounds a small country called Lesotho. South Africa covers 471,443 square miles (about three times the size of Montana) and has a population of 51,770,000 (a bit more than Spain). Despite wide open spaces in the middle of the country, the large cities make it overall densely populated.

The country has the largest economy in Africa, yet about 1/4 of the population is unemployed and living on the equivalent of US $1.25 per day.

Red rooibos

Rooibos isn’t a huge part of the South African economy. It does, however, employ about 5,000 people and generates a total annual revenue of around US $70 million, which is nothing to sneeze at. The plant is native to South Africa’s Western Cape, and the country produces about 24,000,000 pounds of rooibos per year.

The name “rooibos” is from the Dutch word “rooibosch” meaning “red bush.” The spelling was altered to “rooibos” when it was adopted into Afrikaans. In the U.S., it’s pronounced many different ways but most often some variant of ROY-boss or ROO-ee-bose.

I’ve written quite a bit about red rooibos in several posts — and about the copyright issues — so I won’t repeat it all here. Rooibos is also great as an ingredient in cooking: see my African Rooibos Hummus recipe for an example.

Green rooibos

Green rooibos isn’t oxidized, so it has a flavor profile closer to a green tea than a black tea. Again, I’ve written a lot about it, so I’ll just link to the old post.

Honeybush

Honeybush isn’t one single species of plant like rooibos. The name applies to a couple of dozen species of plants in the Cyclopia genus, of which four or five are used widely to make herbal teas. Honeybush grows primarily in Africa’s Eastern Cape, and isn’t nearly as well-known as rooibos.

It got its name from its honey-like aroma, but it also has a sweeter flavor than rooibos. It can be steeped a long time without bitterness, but I generally prefer about three minutes of steep time in boiling water.

Jamaica Red Rooibos

I decided to bring out a couple of flavored rooibos blends for the tasting as well. The first is Jamaica Red Rooibos, a Rishi blend. It has an extremely complex melange of flavors and aromas, and is not only a good drink, but fun to cook with as well (see my “Spicing up couscous” post).

Jamaica Red Rooibos is named for the Jamaica flower, a variety of hibiscus. The extensive ingredient list includes rooibos, hibiscus, schizandra berries, lemongrass, rosehips, licorice root, orange peel, passion fruit & mango flavor, essential orange, tangerine & clove oils

BlueBeary Relaxation

BlueBeary Relaxation one of the blends in our Yellowstone Wildlife Sanctuary fundraiser series (the spelling “BlueBeary” comes from the name of one of the bears at the Sanctuary). It’s an intensely blueberry experience that’s become a bedtime favorite of mine. It’s like drinking a blueberry muffin!

Iced rooibos

To make a really good cup of iced rooibos, prepare the hot infusion with about double the leaf you’d use normally, because pouring it over the ice will dilute it. Both green and red rooibos make great iced tea. I prefer both styles unadulterated, but many people drink iced red rooibos with sugar or honey.

Cape Town Fog

This South African take on the “London Fog” is a great caffeine-free latte. To prepare it, you’ll want to preheat the milk almost to boiling. If you have a frother of some kind, use it — aerating the milk improves the taste. Steep the red rooibos good and strong, and add a bit of vanilla syrup or extract. We use an aged vanilla extract for ours. Mix it all up, put a dab of foam on top if you frothed the milk, and optionally top with a light shake of cinnamon.

 


This was the seventh stop on our World Tea Tasting Tour, in which we explore the tea of China, India, Japan, Taiwan, England, South Africa, Kenya, and Argentina. Each class costs $5.00, which includes the tea tasting itself and a $5.00 off coupon that can be used that night for any tea, teaware, or tea-related books that we sell.

For a full schedule of the tea tour, see my introductory post from February.

Most popular teas of 2012


As I did a year ago, I’ve gone through the year’s numbers from our tea bar to see what have been our most popular teas. A few have stayed consistent, but there have been a lot of changes, too. These sales only reflect bulk loose-leaf tea sales, as we don’t track the cup sales the same way.

Tea Bar 2012

Our top three sellers are all black teas — the same three as last year, although in a different order — which doesn’t surprise me. They are, however, the only black teas on the list, which does surprise me. There is only one green tea, one pu-erh, and one pu-erh/yerba maté blend. Everything else is yerba maté, rooibos, honeybush, and chamomile. That really surprises me.

  1. Premium Masala Chai (#3 last year)
    Organic & Fair Trade
    I suppose this one shouldn’t have surprised me. There are a lot of masala chai fans out there, and the coffee shops tend to make their masala chai from concentrates instead of brewing it up fresh like we do. I typically make this with milk and locally-produced honey.
  2. Gary’s Kilty Pleasure (formerly known as “Gary’s Scottish Breakfast” — #2 last year)
    This is a nice, strong, kick-in-the-pants first cup of the morning. It’s a blend of Kenya and Assam black tea. Traditionalists would steep it a long time and drink it with milk. I tend to prefer a fairly short steep (2-3 minutes), and I drink it black. This is the tea I used in the Hipster Hummus recipe for our Chamber of Commerce mixer in February.
  3. Ancient-Tree Earl Grey (#1 last year)
    Organic & Fair Trade
    This organic Earl Grey is made from 100-year-old tea trees and blended with pure bergamot oil. We carry nine different Earl Grey teas, and this one is consistently at the top of the sales list, although in the last few months Lady Greystoke has been coming on strong. It only missed the top 10 by one position this year, and I expect to see it on this list in 2013.
  4. Moroccan Mint (#4 last year)
    Organic & Fair Trade
    The popularity of this tea crosses seasons, as we sell just as much of it iced in the summer as we do hot in the winter. It’s a Chinese green tea with jasmine blossoms and peppermint leaves. I’m doing some experiments now as to the best way to aerate it when we serve it, which is typically accomplished by pouring it into the cup while holding the pot high in the air.
  5. Evening in Missoula
    This one wasn’t even on the list last year, and it’s the only chamomile blend ever to make our top ten list. It’s a blend from the Montana Tea & Spice Company, and it has completely blown away all of our other herbals in sales.
  6. Chocolate Maté Chai (#8 last year)
    Organic & Fair Trade
    Dessert in a mug! This velvety masala chai is made with yerba maté and pu-erh instead of black tea, and the standard masala chai spices are enhanced with cacao nibs & husks, vanilla, coconut, and long pepper. We usually prepare it with vanilla soy milk and local honey. It was also very popular during the summer as a base for boba tea.
  7. BlueBeary Relaxation
    Organic & Fair Trade
    Another debut on the list. Yes, that name is spelled correctly. It’s a red rooibos blend named for one of the bears at the Yellowstone Wildlife Sanctuary. We send a donation to the sanctuary for every ounce of this blend that we sell.
  8. Carnival Maté (#9 last year)
    This is not your basic yerba maté. This yummy south-Argentina style beverage uses roasted maté with caramel bits, marigold, and Spanish safflower petals. I’ve converted a lot of coffee drinkers using this one!
  9. Hammer & Cremesickle Red
    This is a fun rooibos/honeybush blend with orange and vanilla (among other things). I’ve blogged about the name and logo and about cooking with Hammer & Cremesickle Red.
  10. Blood Orange Pu-Erh
    Organic & Fair Trade
    This pu-erh blend uses intense orange to balance the strength and depth of the base tea.

Six out of our top ten are organic (up from five last year), and all six of those are fair trade as well. I expect that trend to continue — especially since we’re replacing many of our non-organic blends with organics — and to see at least one ETP (Ethical Tea Partnership) blend in next year’s top ten.

There is only one unflavored tea on this year’s list, and it is a house blend (Gary’s Kilty Pleasure). More of our customers are growing to appreciate the straight teas, though, and I’m hoping to see more of them next year.

We’ve been doing a lot more house blends in the last few months, and we are slowly replacing many of the blends that we buy premade with our own house blends. I’m expecting this list to be at least half house blends for 2013.

<span>%d</span> bloggers like this: