Rooibos

Rooibos (Aspalathus linearis) is a shrub in the legume family. The plant is used to make an infusion (tea) called chá-de-rooibos or chá-vermelho[1] in Portugal. The consumption of rooibos infusion has been widespread in South Africa for many generations and has gained ground in many countries in the last two decades. Rooi bos is an Afrikaans expression that literally means "red bush" (rooi, red + bos, bush). Rooibos is grown only in a small area in the Cedarberg in the Western Cape province of South Africa.[3] Generally, the leaves are oxidized in a process often, though incorrectly, referred to as fermentation, because of similarity to the terminology of black tea production. This process generates the distinctive red-brown coloration of rooibos and amplifies the flavor. Unoxidized "green" rooibos is also produced, but because it is a more complicated process (similar to the method for producing green tea), it is more expensive than traditional rooibos.

 

In South Africa, it is most common to drink rooibos tea with sugar or honey and a slice of lemon, but in other places the drink is usually drunk without these complements. The flavor of rooibos tea is often described as sweet (no sugar added) and with hints of almonds on the palate. Rooibos can be prepared in the same way as black tea, this being the most common method. Unlike black tea, however, rooibos tea does not become bitter when left to brew for a long time; sometimes this tea is brewed for several days. Rooibos tea is reddish-brown in color, hence the occasional epithet "red tea.

 

Several coffee shops in South Africa now sell red espresso, which is rooibos concentrate served and presented in the style of regular espresso (which is usually coffee based). This gave rise to rooibos-based coffee variations such as red lattes and red cappuccinos. Iced tea made from rooibos has also recently been introduced in South Africa and Australia, such as Lipton's "Red Tea, Rooibos & Guarana".

 

Rooibos has become popular in Western Hemisphere countries particularly among health-conscious consumers because of its high level of antioxidants such as aspalatine and notophagine, because it does not contain caffeine, and because of its low levels of tannin compared to those in roasted black tea or green tea.

 

Rooibos is considered an adjunct in cases of nervous tension, allergies, and digestive problems.

 

Traditional medicinal uses of rooibos in South Africa include it as a remedy for infant colic, allergies, and dermatological and asthma problems.

 

"Green" rooibos has greater valence as an antioxidant than roasted (oxidized) rooibos.

 

Rooibos ratings are highly related to the percentage of "twig" or leaf content in the blend. A content with more leaves will result in a darker liquor, richer flavor, and less "dusty" to the palate. The higher quality rooibos is exported and does not reach local markets, with majority consumers being Europe, particularly Germany, where it is used in creating flavor blends for loose tea leaf markets. There are, however, a small number of specialized tea companies in South Africa that are now producing similar blends.