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In a world where colours speak volumes, the Rooibos Tea Pantone® hue is stealing the show.
Nico Slinger (De Lille Farming), a farmer based in Clanwilliam, recently walked away as the winner of the annual Rooibos Producer of the Year competition.
Rooibos Limited is proud to work with a group of dedicated employees who have given significant portions of their professional lives in service of our company. 
Drinking tea is more than just enjoying a flavourful beverage. It has been part of almost every culture for thousands of years, with every country moulding their respective tea-drinking ceremony around their social values and traditions.
Rooibos is one cuppa you need to stock up on this winter to help boost your immunity as the temperature drops.
Despite the destruction that heavy rain and floods have caused to large parts of the Cederberg in recent weeks, Rooibos fields remain largely intact.

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Newsletters - Archive

2023

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2022

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2021

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2020

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2019

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2018

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2017

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2016

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2015

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2014

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2013

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2012

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2011

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2010

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FAQs

We Are Usually Asked About

To become a client is as easy as 1, 2, 3:

  1. Contact us on bulksales@rooibosltd.co.za
  2. Tell us what you need
  3. Let us fulfil your needs

To become a client is as easy as 1, 2, 3:

  1. Contact us on bulksales@rooibosltd.co.za
  2. Tell us what you need
  3. Let us fulfil your needs

As far back as 1830 botanists made sketches of the Rooibos plant and published their work. Since then scientists around the world have published their Rooibos research findings in a wide variety of leading scientific journals.

In 2008 Professor Lizette Joubert of the Agricultural Research Council and Professor Wentzel Gelderblom of the Medical Research Council, along with two more collaborators, published an overview of existing knowledge about the history, cultivation, traditional uses, composition and biological activity of Rooibos and other South African herbal teas. Their 37-page review article was published in the Journal of Ethnopharmacology*.

Key facts about the composition of Rooibos, and the importance of its compounds, can be summarised as follows:

  • Rooibos contains a complex mix of many flavonoids (compounds widely found in plants that are known to have health benefits).
  • Its composition is unique, because it contains aspalathin – to date only isolated from Aspalathus linearis (the botanical name for Rooibos).
  • Aspalathin is the major flavonoid of unfermented Rooibos. It decreases during fermentation, but is still a major flavonoid constituent of fermented Rooibos (the tea with the characteristic red-brown colour and flavour).
  • Aspalathin is important, not only because it is a novel compound, but also because it is the most active antioxidant in Rooibos in many cases.
  • Rooibos also contains the rare flavonoid glucoside nothofagin.
  • Other major phenolic compounds are orientin and iso-orientin, with smaller amounts of vitexin and isovitexin and many more compounds.
  • The flavonoid composition of Rooibos varies between different regions and seasons, probably due to different soil and climate conditions, as well as genetic variations in the seeds used to propagate the plant.
  • Rooibos is naturally caffeine free.
  • It is considered a low tannin beverage, especially when compared to Camellia sinensis (black) tea.

Rooibos is less astringent and bitter than Ceylon (black) tea and therefore needs less sugar or sweetener.
Rooibos can be reheated without losing any flavour or becoming bitter.

  • Warm the teapot by rinsing it with boiling water.
  • Place one bag of Rooibos or one heaped teaspoon of Rooibos per cup in the teapot.
  • Pour boiling water into the pot and keep it warm. (You can also slowly brew it in a pot on the stove if you want a full-flavour tea.)
  • Allow to infuse for 2 – 3 minutes.
  • Add milk and sugar or honey to taste. Try a refreshing cup of Rooibos with honey and lemon.
  • Enjoy!
  • If Rooibos is steeped for 5 – 10 minutes, its antioxidant activity increases significantly.
  • Use boiling water with a neutral pH. Never use over-boiled water, as the oxygen in the water will be depleted. Proper infusion of the Rooibos won’t be possible.
  • Rooibos can also be prepared in a microwave oven. For a single cup, place one bag of Rooibos in a cup of cold water and microwave at maximum power for two minutes. (Use a glass teapot and the quantities advised above for larger amounts.)

Download the “How to make a perfect cuppa” brochure here.

Rooibos can be stored in an airtight container for a long period without losing its colour or taste.

Rooibos is ideal in food preparation – simply use it as a substitute for water or milk in any recipe. Rooibos complements and intensifies the natural flavours of food. It also is a natural tenderiser, which makes it a perfect base for meat and chicken marinades.

Apart from being a healthy and refreshing drink in its own right, it is prefect for diluting fruit juices or concentrates.

The mineral content of Rooibos also supplements the nutritional value of foods and drinks. Rooibos contains several essential minerals our bodies need, such as calcium, potassium, magnesium, iron, zinc and sodium, as well as the trace elements copper and manganese. The flavonoids and tannins in Rooibos are proven antioxidants that help the body fight free radicals.

Rooibos is completely pure and naturally caffeine free.

HOW TO PREPARE ROOIBOS FOR USE IN RECIPES
Different recipes will require different strengths of Rooibos. Use these guidelines to prepare Rooibos according to your taste:

VERY STRONG ROOIBOS
12 Rooibos tea bags in 500ml boiling water, allow to infuse for 15 minutes.

STRONG ROOIBOS
6 Rooibos tea bags in 500ml boiling water, allow to infuse for 15 minutes.

MEDIUM-STRENGTH ROOIBOS
3 Rooibos tea bags in 500ml boiling water, allow to infuse for 15 minutes.

HOW TO SMOKE MEAT WITH ROOIBOS TEA LEAVES
You can either smoke meat – such as chicken, ostrich, duck or springbok – in a smoker or in a saucepan on the stove.

STOVE-TOP METHOD

  • Place Rooibos tea leaves in a large saucepan that has been heated.
  • Set the stove on high.
  • Insert a rack (e.g. a cooling rack) into the saucepan and place the meat on the rack.
  • When the Rooibos is really smoking, cover tightly with a lid, foil or another saucepan, inverted.
  • Turn off the heat, as you do not want an overpowering smoky flavour.
  • Allow to smoke for 7 to 10 minutes.

HINTS AND TIPS

  • Replace the liquid in stews and casseroles with Rooibos. It adds a rich aroma and it also tenderises the meat.
  • Add Rooibos to sauces and soups for extra flavour, or use it to dissolve stock cubes.
  • Store Rooibos tea bags or leaves in an airtight container. Rooibos can be kept for a long period without losing its colour or taste.
  • Keep prepared Rooibos in the fridge for later use.
  • Skin: To treat eczema, skin irritations or nappy rash, apply Rooibos directly to the affected area.
  • Sunburn: Remove the sting from a sunburned skin by soaking in a bath to which you’ve added a few Rooibos teabags.
  • Sleeplessness: Suffer from insomnia? A cup of Rooibos before bedtime will ensure a good night’s rest.
  • Digestive problems and colic: Calm down digestive problems and colic in adults and babies with regular Rooibos drinks.
  • Hair colouring: Give dark hair a healthy gleam by rinsing it with Rooibos.
  • Refreshing treatment: Place cold Rooibos teabags on tired or red eyes to soothe them.
  • Skin: Rooibos is an excellent skin refresher. Wash your face with Rooibos instead of water to improve the complexion and skin tone.
  • Pets: Bathe pets in a solution of Rooibos to relieve eczema and other mild skin problems. Pets will also benefit from Rooibos’ health-giving properties – simply pour it over their food.
  • Garden: Potted plants flourish on cold Rooibos. Use leftover tea and/or leaves to feed your plants.
  • Dyes: Rooibos can be used to dye fabrics. The strength of the brew and the time the fabric is soaked will affect the depth of the colour – a lovely rich, reddish brown.

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