Did you know?
Rooibos is the only plant that contains the flavonoid aspalathin, an active anti-oxidant, with known therapeutic properties.
Rooibos ('red bush' in Afrikaans) was first used medicinally by the Khoisan of southern Africa.
Subsequently, botanist Carl Humberg 'rediscovered' the so-called red tea in 1772, but it was Benjamin Ginsberg, a Russian immigrant, who began marketing rooibos tea to the world in 1904.
During World War II, when black tea was scarce, rooibos grew in popularity. In 1968, a South African mother’s accidental use of some leftover tea in her baby’s bottle brought the health benefits of rooibos to the world’s attention.
Only the leaves are used in the production of rooibos tea. They are green when harvested, and then cut or chopped to bruise them, before being left to ferment naturally in the sun. During the fermentation, rooibos’ potent cocktail of flavenoids and enzymes oxidises. This develops the tea’s typical mahogany-red colour and unique flavour.
Recognised internationally for its healthy properties, anti-oxidant rich rooibos is widely used in pharmaceutical products for its anti-inflammatory and anti-allergic properties. When prepared the traditional way, by simply adding boiled water, rooibos tea is a soothing, natural drink free from caffeine, sugar, fat, preservatives and colourants.
It’s also low in tannin and high in potassium, iron, zinc and other vitamins, and it’s reputed to work a treat on cramps, upset tummies, nappy rashes and skin allergies.
Rooibos isn’t just good for you, it’s good for communities, too. Agriculture is highly seasonal in the climatically harsh regions where rooibos flourishes, and processing rooibos provides much-needed employment for workers.
Indigenous rooibos has also helped rural communities like the farmers of Wupperthal and the Heivlei Co-operative preserve their traditional way of life by forming self-sufficient collectives.