Classic South African Rooibos Tea

Rooibos (meaning "red bush") grows only in the Cederberg region of South Africa and yields a naturally sweet, coppery infusion with notes of vanilla and dried fruit. This is the everyday way South Africans brew it at home: a long, gentle steep in just-off-boil water, served plain or with a touch of honey, milk, and a slice of lemon. It is caffeine-free, low in tannin, and equally enjoyable hot in winter or poured over ice in summer.

Prep Time2 mins

Cook Time7 mins

Total Time9 mins

Servings4

Yield4 cups

Nutrition Facts

Per serving (estimated)

25 kcalCalories
0 gFat
0 gSaturated Fat
6 gCarbs
0 gFiber
6 gSugar
0 gProtein
5 mgSodium
9 mgPotassium
5 mgCalcium
0.1 mgIron
0 mgVitamin C
0 mcgVitamin A

Ingredients

For the tea

4 teaspoons loose rooibos tea leaves (or 4 rooibos tea bags)
4 cups (960 ml) filtered water, just off the boil (about 95°C / 205°F)

Rooibos tea leaves

Filtered water

To serve (optional, traditional)

4 teaspoons honey or sugar, or to taste
4 thin slices fresh lemon
Splash of milk or cream, if desired
1 cinnamon stick, for gentle warming (optional)

Honey

Fresh lemon

Milk

Cinnamon stick

Directions

Bring the filtered water to a rolling boil, then remove from the heat and let it rest for about 1 minute so it cools to roughly 95°C (205°F); boiling water scald rooibos and dulls its natural sweetness.
Place 1 teaspoon of loose rooibos (or 1 tea bag) into each cup, or put all 4 teaspoons into a warmed teapot or heatproof jug.
Pour the hot water over the leaves, filling each cup or the pot, and add a cinnamon stick now if using. Give a brief stir so all the leaves are wet.
Steep for 5 to 7 minutes uncovered; rooibos does not turn bitter with longer steeping, so go longer for a richer, more reddish-amber cup.
Strain through a small fine-mesh sieve into fresh cups, or lift out the bags. The brew should be a deep reddish-amber color with a soft, slightly sweet aroma.
Sweeten each cup with honey or sugar to taste, add a lemon slice and a splash of milk if you like, and serve while hot. Leftover tea keeps in the fridge for up to 3 days and is excellent poured over ice.

Cook’s Notes

Use a glass or ceramic pot rather than metal; rooibos can pick up a metallic taste from reactive metals.
Rooibos contains no caffeine and very little tannin, so it is safe to give to children and a relaxing choice for evenings.
For iced rooibos, double the leaf amount, steep hot as directed, then chill and pour over plenty of ice with a wedge of peach or lemon for a classic Cape Town summer drink.
Store loose rooibos in an airtight tin away from light; well-kept leaves stay flavorful for up to two years.
A pinch of dried vanilla bean or a few crushed cardamom pods added with the leaves turns everyday rooibos into a fragrant after-dinner tea.