Rooibos is a member of the legume family of plants, and is commonly used to make a tisane (herbal tea). It belongs to the Aspalathus plant group, which consists of more than 200 species originating in the Cedarberg mountains of South Africa (Rooibos grows exclusively in the Cedarberg Mountain region and around Clanwilliam and Citrusdal, due to the specific climatic and geological conditions of the region).

The Green Rooibos is an unusual form of Rooibos. It has been developed only in the last couple of years, primarily to rival the popularity of Green Teas. Even though Rooibos does not come from Camellia Sinensis (tea plant) family of plants, and hence should appropriately not be marketed as a tea but rather as an herb, it has found a good deal of acceptance in the industry as an herbal tea. Typically, while processing Rooibos, the leaf is oxidized and changes color to a deep red. In making Green Rooibos, the leaf is baked and dried soon after it is harvested, thus maintaining the high level of polyphenols and flavonoids, which help enhance the immune system.

Laboratory studies have found that Rooibos tea contains polyphenol antioxidants, including flavonoids and phenolic acids, that are potent free radical scavengers.

Caffeine-free.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
200°F (93°C)	Best with Spring water	1	5-10	1

Rooibos is exceptionally easy to brew. We recommend one teaspoon of leaf per 8oz cup of near or just at boiling water. Because of its smoothness, steeping time can very broadly without acquiring any bitterness. In general, higher temperature and longer infusions extract more of the beneficial health properties of the beverage (boiling water, 10 minute infusion). However, if lower temperature or shorter steeping time is desired, re-infusions will extract all the antioxidants and other nutritional qualities).

Rooibos can be brewed in porcelain, ceramic, glass, or stainless steel but never in aluminum or other harmful materials.