I love tea, especially black tea. But, somewhere along the line in the last few years my body has rebelled against caffeine. I have inherited a heart arrhythmia that requires a zap to the chest to fix. Not fun. Not cheap. So, I limit my caffeine consumption and save it for a piece of chocolate, and the occasional half cup of decaf coffee or a treat of a cup of tea – usually the second brew. My new love is Rooibos. A tisane from South Africa also known as “Red Bush”, many consider it to be a more healthy alternative to Camillia sinensis.
South African Bushmen harvested the Aspalathus linearis for centuries. However, as the number of Bushmen declined, it was almost lost. In 1772 botanist Carl Humberg rediscovered the plant. In 1904 Benjamin Ginsberg began production of a commercial product of Rooibos. During World War II when importation of tea from China was especially difficult, it saw a rise in popularity. Still expensive, it wasn’t until Annique Theron wrote a book on it’s health benefits in 1968 that production increased and thus became more affordable.
Rooibos undergoes oxidation and fermentation like black tea with an end result of containing more antioxidants. It is naturally decaffeinated as it contains no caffeine to begin with and has fewer tannins. With fewer tannins, the body can more easily absorb iron and thus the person feels more energized. It has a sweet and nutty taste.
Not only is Rooibos tasty as a hot drink, it makes a refreshing iced beverage. So, if drinking tea too late in the day makes you jittery or delays your rest, try substituting Rooibos. Use a heaping teaspoon brewed with 180 degree water for 7 minutes for a fine drink. Enjoy.
Tea at the Unicorn Wine Guild 