Cape Rooibos Tea
An infusion of the red leaves of rooibos (Aspalathus linearis), a shrub of the Cape fynbos, with a mild, woody, naturally slightly sweet taste. Caffeine-free, it is drunk plain, with milk, or sweetened with a little honey.
An infusion of the red leaves of rooibos (Aspalathus linearis), a shrub of the Cape fynbos, with a mild, woody, naturally slightly sweet taste. Caffeine-free, it is drunk plain, with milk, or sweetened with a little honey.
Come in, sit down! We don't receive anyone empty-handed — I'll make you a rooibos, our red tea from the Cape, the one that grows in our mountains and nowhere else in the world. No caffeine in it: you can drink it in the evening and sleep like the righteous. A splash of milk, a spoonful of honey if you fancy, and we're ready to chat and change the world. Here, take the biggest cup — life is too short for small ones.
- •Dried and oxidized rooibos leaves — one spoonful (infusion)
- •Spring water — one cup (infusion)
- •Honey (optional) — a drizzle (sweetness)
Cape Rooibos Tea
An infusion of the red leaves of rooibos (Aspalathus linearis), a shrub of the Cape fynbos, with a mild, woody, naturally slightly sweet taste. Caffeine-free, it is drunk plain, with milk, or sweetened with a little honey.
Why this dish? Rooibos, a caffeine-free red infusion endemic to the Cape region, is South Africa's national drink. Tutu lived and officiated in Cape Town at St. George's Cathedral; rooibos is the tea offered to every visitor, from morning to night, in this region that was his home.
Come in, sit down! We don't receive anyone empty-handed — I'll make you a rooibos, our red tea from the Cape, the one that grows in our mountains and nowhere else in the world. No caffeine in it: you can drink it in the evening and sleep like the righteous. A splash of milk, a spoonful of honey if you fancy, and we're ready to chat and change the world. Here, take the biggest cup — life is too short for small ones.
Ingredients (period version)
- Dried and oxidized rooibos leaves — one spoonful (infusion)
- Spring water — one cup (infusion)
- Honey (optional) — a drizzle (sweetness)
Ingredients
- Loose or bagged rooibos — 1 tsp (or 1 bag) per cup (infusion)
- Simmering water — 250 ml per cup (infusion)
- Milk (optional) — a splash (smoothness)
- Honey (optional) — 1 tsp (sweetness)
Method
- Bring water to a simmer.
- Pour over the rooibos and steep for 5–7 minutes (rooibos does not become bitter even if steeped long).
- Strain.
- Serve plain, or add a splash of milk and a little honey to taste.
How it was made : The Khoisan people of the Cape harvested and infused wild rooibos long before its commercial cultivation, popularized in the 20th century. The fine needles were cut, oxidized ('fermented'), and dried in the sun to develop their red color and sweetness.
The contemporary twist : Prepare it iced with an orange slice and a sprig of rosemary for a refreshing 'iced rooibos' on hot days.
Desmond Tutu · Charactorium