Rooibos

There is nothing quite like rooibos. It grows in only one place on earth, a small mountainous region of the Western Cape in South Africa, and yet it has become one of the most beloved herbal teas in the world. Earthy, naturally sweet, caffeine-free, and brick red in the cup, rooibos is proof that some of the world's most powerful plants come from the most specific places.

A piece of history

The indigenous Khoisan people of South Africa's Cederberg mountains were the first to harvest and brew rooibos, cutting the fine needle-like leaves and fermenting them in the sun to develop the tea's characteristic red colour and sweet flavour. They used it to soothe colicky infants, treat allergic reactions, and as a daily health tonic. The plant remained largely unknown outside South Africa until the early 20th century when a Russian botanist began documenting its properties. Commercial cultivation began in the 1930s, and today it is one of South Africa's most important agricultural exports, though the Khoisan knowledge that identified it goes largely uncredited.

What it does

• Exceptionally high in antioxidants, particularly aspalathin, which is unique to rooibos
• Completely caffeine-free and low in tannins, gentle enough for infants and pregnant women
• Anti-inflammatory compounds support cardiovascular health
• Supports healthy blood pressure and cholesterol levels
• Soothes skin conditions including eczema and acne when applied topically
• Supports bone health through its calcium, manganese, and fluoride content
• Aids digestion and relieves stomach cramps and colic

How to use it today

Brew rooibos in boiling water for 5 to 7 minutes, longer than most teas because the needles need time to release their full flavour and nutrients. Drink it plain, with oat milk, or sweetened with a little raw honey. Use chilled rooibos as a base for smoothies or iced drinks for a caffeine-free afternoon alternative. Add it to your bathwater or brew a strong pot to use as a facial rinse for inflamed or sensitive skin. Rooibos pairs beautifully with vanilla, cinnamon, and orange peel, making it one of the most versatile herbal bases in your kitchen.