Green Rooibos Tea Pure 250g, loose

What does green rooibos tea taste like?

The taste of green rooibos tea is reminiscent of a mild and slightly smoked green tea with a subtle bittersweet nuance, which is particularly good when drinking rooibos tea cold.

When freshly poured, the green rooibos tea develops a fresh scent with a light peach aroma.

The green rooibos infusion presents a light yellow-brown color reminiscent of warm saffron yellow. This tea reveals a mild and slightly smoked taste, reminiscent of lightly smoked Japanese green tea.

A subtle bittersweet nuance develops, especially when rooibos tea is drunk cold. When freshly brewed, the tea exudes a refreshing scent with a hint of peach aroma.

The Magic of Green Rooibos: Taste, Health and Skin Care

Welcome to our fascinating journey into the world of green rooibos! This isn't just about tea, it's about a story told in every cup.

Immerse yourself in the wonders of nature, because green rooibos is produced with a love and care that can be felt. Derived from the same plant as traditional rooibos, green rooibos stands out through a unique process. Unlike traditional Rooibos, no fermentation is carried out after crushing. The green leaves and stems are dried directly, and the tea unfolds a story that is different from the beginning.

The first cut is made in the first months of the young plants, just nine months old. A delicate operation that involves removing the upper part of the plant, about 20 cm from the main stem. This not only encourages growth but also creates a vibrant, bushy form.

The 6-year harvest cycle is a fascinating dance with nature. From the young Rooibos in the first three years to the old Rooibos in the following three years - each phase has its own story. In the seventh year, the old rooibos bushes are chopped up with a Rolmoer machine and plowed into the ground. The field then rests for 1-3 years to allow the soil to regenerate and restore topsoil biomass.

A unique story unfolds on each farm, shaped by experience and farming philosophy. Some focus on profitability and plant oats or lupine as fresh fruit. Others let nature take over and leave the field alone for three years before replanting with seedlings in June.

Not long ago, only shoots from rejuvenation cuttings were used for green rooibos. But increasing global demand has brought about a change. The Japanese in particular value green rooibos for its similar taste to Japanese green tea. Even the cut of young rooibos is now processed into green tea.

The mild taste and good stomach tolerance are based on a low histamine content, making green rooibos an ideal choice for people with histamine intolerance or allergies.

But that's not all - green rooibos is a real treasure of antioxidants. Three to four times more than its fermented counterpart. No wonder it is also used in skin care products as a skin-caring extract. The Cape Town company African Extracts plays a pioneering role, and you can discover their products here in our shop.

Embark on a journey of taste and care - green rooibos opens doors to new experiences. Welcome to our community, where every cup tells a story and every leaf is a chapter in this fascinating saga.

What happens during fermentation?

The fermentation step is actually an oxidation process triggered by enzymes and chemicals naturally occurring in the plant. With green rooibos, the fermentation process is skipped and the “green” leaves and stems are dried directly, allowing the rooibos to retain a higher antioxidant content.

Different processes are used to prevent oxidation.

Ingredients

• Green Rooibos (unfermented)