FAQ - Frequently Asked Question

Rooibos tea is made from the specially cultivated Aspalathus linearis plant. This belongs to the legume family. Rooibos tea is not actually a tea, but is classified as an herbal tea.

For one cup (approx. 200 ml) take a 2.5 g tea bag or a well-heaped teaspoon of loose Rooibos tea and pour it over with hot, not boiling water. The ideal temperature is around 90 degrees.

It's a matter of taste: the more intense and stronger you like the tea, the longer you let it steep. Usually between 5 and 9 minutes. In contrast to black and green teas, you can let Rooibos tea steep longer. This is because it does not contain any bitter substances that would otherwise be released from the parts of the plant if it is pulled too long.

The quality of the product and the water used are decisive for the taste of a Rooibos tea. The Rooibos should of course be grown sustainably and made with 100 percent organic ingredients. The softer and less lime the water is, the better the aroma develops. Water filters also help here.

A dash of milk with the Rooibos tea makes its taste even more full-bodied. However, you should always pour Rooibos tea with water that is no longer boiling (approx. 90 degrees).

Green rooibos is made from the same plant as regular rooibos.

In contrast to traditional rooibos, the green leaves and stems of the plant are not fermented after being crushed, but are dried immediately afterwards.

Originally, the first cut was used for green roooibos tea, in which the top part of the young rooibos plant is decapitated to encourage bush growth.

The rooibos only begin to be harvested the following year.

Green rooibos tea is now enjoying increasing popularity.

The reason for this is the mild taste, which is similar to green tea, and its good stomach compatibility, based on the low histamine content.

Green rooibos tea is particularly suitable for people who suffer from histamine intolerance or histamine allergies.

Green rooibos is one of the plants with the highest levels of antioxidants, containing three to four times more antioxidants than fermented rooibos tea.

Therefore, the green rooibos is also used as an extract in skin care products.

Store the Rooibos tea in air and light-protected containers. Store them in cool and dry places.

Rusks are a popular and traditional pastry in South Africa, often served with a cup of rooibos tea. Similar to rusks or biscotti, they have a crunchy texture and are known for their long shelf life. Originally created during the Voortrekker period in the 19th century, due to their longevity they were part of the travel provisions of the Boer settlers during their long treks through southern Africa. Today they are a delicious accompaniment to tea, coffee or desserts.

Rooibos is beneficial to health. It contains all of the essential minerals our body needs, such as calcium, potassium, magnesium, iron, zinc and sodium, as well as trace elements such as copper and manganese. The flavonoids and tannins in Rooibos are proven anti-oxidants that help the body fight free radicals. They also have an antibacterial, antiviral and antifungal effect.

Rooibos tea is naturally caffeine-free. You can enjoy it at any time without hesitation.

No, Rooibos naturally contains no sugar and only negligible amounts of usable carbohydrates. During fermentation, no sugar is created – instead, plant pigments (polyphenols) are transformed.

The typical sweetness of Rooibos comes from aromatic compounds that develop during fermentation. These create notes of vanilla, honey or caramel – but do not involve sucrose, glucose or fructose.

Rooibos is also very low in bitter components, allowing these gentle aromas to shine through.

Since Rooibos tea does not contain any caffeine or bitter substances, you can offer your children the tea as an alternative to herbal or fruit tea.

The ORAC value (Oxygen Radical Absorbance Capacity) indicates how effectively a food can neutralize free radicals in the body – in other words, its antioxidant power.

The higher the value, the better it helps protect against oxidative stress, which can damage cells.

Our cold water-soluble Rooibos extract (CWS) has an especially high ORAC value of ≥ 4000 µmol TE/g – four times higher than the hot water-soluble extract (HWS) – making it one of the most powerful natural antioxidants among tea ingredients.

Rooibos tea has a distinctive taste that is difficult to compare, especially since the taste of rooibos depends heavily on the farm on which it was harvested and processed.

Here are some general descriptions of the taste of rooibos tea:

• Mild and earthy: Rooibos tea is naturally mild and has a slightly earthy taste. Compared to black tea or green tea, rooibos tea is less bitter and contains no astringents.
• Naturally sweet: Rooibos tea has a natural sweetness that can be reminiscent of notes of honey or caramel. This sweetness is pleasant and often balanced.
• Slightly Nutty: Some people find the taste of rooibos tea slightly nutty or malty. This gives the tea a certain richness and depth of taste.
• Fruity nuances: Rooibos tea can also have subtle fruity flavors that can be reminiscent of berries or citrus fruits. This gives the tea a refreshing touch.

It is important to note that the flavor of rooibos tea depends on the farm location, the quality harvested, the tea maker's individual fermentation process, the storage conditions, the vintage, the method of preparation and personal preferences.

Ultimately, the taste of rooibos tea is subjective, and it can be helpful to try different brands and preparation methods to find out which flavor you like best.

Green rooibos tea is generally low in histamine compared to fermented teas.

Histamine is a natural substance in food that is produced when certain amino acids are broken down by microbial activities (bacteria, fungi or other microorganisms) and can cause allergic reactions or intolerances in some people.

Since green rooibos is not fermented, as is the case with black teas and traditional rooibos teas, the histamine content, or microbial activity, can be kept low if the rooibos are processed immediately after harvest, dried and then stored at low humidity .

Ideally, the dried green rooibos tea is packed airtight on the farm and stored dry and at room temperature by the rooibos tea drinker after opening the tea packaging.

It is important to note that histamine levels in plants are usually low and do not cause problems for most people. However, individuals with histamine intolerance or sensitivity may be more sensitive to histamine in foods, including plants. If histamine intolerance is suspected, it is advisable to consult a doctor or nutritionist for an accurate diagnosis and appropriate dietary recommendations.

Neither green nor fermented (red) Rooibos tea naturally contains free sugars or any significant amount of starch. The sweet taste arises in a completely different way:

1. Natural Glycosides
   Rooibos contains unique polyphenol-glycosides (e.g. aspalathin). These consist of an aroma molecule bound to a sugar unit. They taste sweet without releasing free sucrose, glucose, or fructose into the tea.

2. Oxidation and Flavor Compounds

   • Red Rooibos (fermented): During the enzymatic oxidation (fermentation) of its polyphenols, new flavor compounds develop with vanilla, honey, and caramel notes.

   • Green Rooibos (unfermented): Here, too, the existing glycosides and unaltered polyphenols contribute to a sweet perception—though somewhat milder than in the red variety.

3. Low Bitter-Compound Content
   Rooibos is low in bitter tannins and catechins. Without strong astringency, these delicate sweet aromas can come through clearly.

Summary:

• No free sugars: Neither green nor red Rooibos delivers sucrose, glucose, or fructose.

• Sweetness without added sugar: It comes from glycosides and the flavor compounds formed during fermentation or present in the green leaf—not from actual sugar formation.

For those with lactose intolerance, the rusks can be made with a strong rooibos tea infusion instead of buttermilk. The natural aromas of the tea bring a unique taste with them.

Rusks are made from a mixture of flour, sugar, butter, and buttermilk. They also offer room for creativity as you can add nuts, dried fruit or your favorite granola to the base mix to create a custom twist. The baked dough is broken into strips and dried in the oven at low temperature for 4-8 hours to ensure its shelf life. This careful drying process gives the Rusks their characteristic crispiness and the perfect bite.