Blood Orange Rooibos is our most popular herbal blend. It has many levels of flavor ranging from the citrus orange with a light vanilla undertone, to the malty rich rooibos base.
This is the only rooibos blend that does NOT go well with cream.
A rich thick brew of Rooibos and caramel. This tisane makes a good cup before bed, as Rooibos is relaxing, and promotes restful sleep. Also great with milk or as an iced tea.
All the health benefits of Rooibos with the taste of dessert. Rooibos (African Red Bush) has no caffeine which makes it a perfect drink after dinner. This Rooibos also is relaxing, and promotes restful sleep.
Rooibos is already sweet and smooth, but the addition of vanilla enhances both of those aspects of Rooibos.
Add some milk and sugar to this rooibos and the amaretto comes alive. It's like drinking a cookie.
The natural rich rooibos flavor is complimented with delicate notes of anise and peppermint. All of these ingredients are noted for their psychically soothing qualities and positive impact on the body, most notable the digestive system.
This blend begins with a peak quality Cederberg Rooibos known for its herbaceous character and long smooth finish. Added to this is chopped pieces of pure vanilla, decadent morsels of cacao bean and peel, natural flavoring oils and sunflower petals. The resulting blend is a true stunner. The cup opens with the approachable sweetness of vanilla bean offset by deep notes of chocolate and hints of chopped nuts, citrus and orchid.
The key ingredient to our unique in-house blend is the sarsparilla root, which gives this tea its distinct Old-West taste and the inspiration for our label.
The delight of an apple pie in a cup without all the calories! Just like mom used to make.
This tea has been blended specially for the new Hotel Chaco near Old Town Albuquerque, New Mexico. This is a unique blend of "New Mexico Warm Earth" combining the richness of chocolate with the mellow notes of sage and cedar. The perfect blend to help you unwind.
Green Rooibos, Orange Peel, Pineapple, Spearmint, Osmanthus Flowers, Flavors
Smooth honeyed notes sing with toasted nuts and sweet banana in this unforgettable dessert blend. If a slice of fresh banana bread makes you smile, this blend is a must try.
Honeybush Hazelnut combines the gentle roasted flavor of South African honeybush with sweet, creamy hazelnuts. Nutty and aromatic, with a round, sweet flavor and a lingering honey-roasted finish.
Dutch Licorice Rooibos is as close as one can get to liquid licorice candy in a cup. Unlike Cascadia Rooibos, which has spicer licorice tones, Dutch Licorice is as sweet on the palate as it is on the nose.
Brewing Instructions: Generally about 1 teaspoon of Rooibos per cup should be used. Rooibos should be prepared with 212°F (100°C) water and steeped 5 minutes.
History: Although rooibos was first reported in 1772 by botanist Carl Thunberg, the Khoisan people of the area had been using it for ages and were aware of its medicinal value. The Dutch settlers to the Cape adopted rooibos as an alternative to black tea, an expensive commodity for the settlers who relied on supply ships from Europe. Until the 19th century, however, Dutch usage of the tea was minimal.
In 1903, Benjamin Ginsberg (a Russian settler to the Cape and descendant of a famous tea family) realised the potential of rooibos and began trading with the local Khoisan people who were harvesting it. He sold his "Mountain Tea" to settlers in the Cape and shortly became the first exporter of rooibos using contacts from the family tea business.
In the 1930s, Ginsberg convinced a local doctor to experiment with cultivation of the plant. The attempts were successful, which led Ginsberg to encourage local farmers to cultivate the plant in the hope that it would become a profitable venture. The first attempts at large volume cultivation were a disaster due to the small size of the seeds. They are no larger than a grain of sand and so were difficult to find and gather. This resulted in the seeds soaring to an astounding $156 a pound, which was far too expensive for local farmers.
Fortunately for Ginsberg, who employed collectors of the seeds, one woman had found a rather unusual source of supply. While other collectors only brought in matchbox-sized quantities of the seed, she continually delivered large bags and was eventually persuaded to share her secret. She chanced upon ants dragging seed one day, while she was searching for the minute seeds. She followed their trail back to their nest and, on breaking it open, found a granary. Since then, rooibos has grown in popularity in South Africa and since about 2002 or so, has gained considerable momentum in the worldwide market.
Health Benefits: Rooibos is becoming more popular in Western countries particularly amongst health-conscious consumers, who appreciate it for its high level of antioxidants such as superoxide dismutase (SOD), its lack of caffeine and its very low tannin levels (since tannins can affect the metabolism by decreasing absorption of certain nutrients like iron and protein) as opposed to black tea or green tea leaves. Like Tea leaves, Rooibos can be served oxidized (red) or unoxidized (green), with the unoxidized version theoretically having more antioxidants intact.
200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients:
| Nutrient || Function in the Body || per 200 ml |
| Iron (Fe) || Essential for transport of oxygen in the blood || 0.07 mg |
| Potassium (K) || Assists certain metabolic functions || 7.12 mg |
| Calcium (Ca) || Necessary for strong teeth and bones || 1.09 mg |
| Copper (Cu) || Assists certain metabolic processes || 0.07 mg |
| Zinc (Zn) || Necessary for normal growth and development of healthy skin || 0.04 mg |
| Magnesium (Mg) || Assists a healthy nervous system and other metabolic processes || 1.57 mg |
| Fluoride (F) || Necessary for strong teeth and bones || 0.22 mg |
| Manganese (Mn) || Assists metabolic processes and bone growth and development || 0.04 mg |
| Sodium (Na) || Necessary for fluid and acid-base balance || 6.16 mg |