Rooibos: the science behind a national treasure
A look at the antioxidants and traditional uses of South Africa's most loved bush tea.
An indigenous beverage
Rooibos (Aspalathus linearis) grows only in the Cederberg region of the Western Cape. Harvested, oxidised and dried, the leaves brew into the warm red infusion known around the world.
What research shows
Studies have focused on two key polyphenols — aspalathin and nothofagin — which are unique to rooibos and show notable antioxidant activity in laboratory research.
Rooibos is caffeine-free and low in tannins, which is why it has long been enjoyed at any time of day, including by children.
Brewing notes
Steep one teaspoon of loose rooibos in freshly boiled water for 5 to 7 minutes. Enjoy plain, or add a slice of lemon and a touch of honey.
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