ORGANIC ROMAN PROVENCE ROOIBOS (HERBAL TEA - Rooibos means RED BUSH in Afrikaans)
Country of Origin: South Africa Region: Cedarberg Shipping Port: Cape Town Grade: Super Fine Organic Altitude: 1500-2500 feet above sea level Manufacture Type: Fermentation turns the leaves from green to deep red and gives a slightly sweet note. Cup Characteristics: Fruity with sweet floral notes create synergy with the burgundy rooibos. The lavender provides a sweet floral finish that invites you back for more. Infusion: Reddish orange to full color (depends on brewing time and quantity used) Ingredients: Organic Rooibos Rosehip shells Rose petals Lavender Dried currants Dried elderberries Natural flavors
CERTIFYING BODY: LACON-West Germany CERTIFICATE NUMBER: D-HH-HH-3-00436-BC REFERENCE NUMBER: SA14176/03-002C
Information: The Romans first recognized the herb lavender: it was infused in their bath water and its name is derived from lava, meaning ‘to wash’. Lavender is grown extensively in Southern France, principally in Provence and if you are lucky enough to tour Provence you will find evidence of the Romans as there are many archaeological sites of Roman ruins. The story of Rooibos on the other hand starts around 1900 in South Africa’s beautiful Cedarberg region. It was the locals of the area who first discovered that the fine needle like leaves of the wild Aspalathus Linearis plant made a tasty aromatic tea and it was they who first harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Cedarburg’s micro climate and coarse sandy soil are perfectly suited to this unique species of plant. Unique plants around the world are often only found in certain areas and it is only in South Africa’s Cape Province that rooibos grows in its natural state. Today of course, rooibos is cultivated rather than collected from the wild and due to demand; plantations are starting up in other areas of South Africa. Rooibos is an herb that contains no caffeine and those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems.
Rooibos seeds are planted in February and March and tended for 18 months after which they are harvested. Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma.
200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients:
Nutrient Function in the Body per 200 ml Iron (Fe) Essential for transport of oxygen in the blood 0.07 mg Potassium (K) Assists certain metabolic functions 7.12 mg Calcium (Ca) Necessary for strong teeth and bones 1.09 mg Copper (Cu) Assists certain metabolic processes 0.07 mg Zinc (Zn) Necessary for normal growth and development of healthy skin 0.04 mg Magnesium (Mg) Assists a healthy nervous system and other metabolic processes 1.57 mg Fluoride (F) Necessary for strong teeth and bones 0.22 mg Manganese (Mn) Assists metabolic processes and bone growth and development 0.04 mg Sodium (Na) Necessary for fluid and acid-base balance 6.16 mg
Hot tea brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 2-4 minutes. Pour into your cup, add milk and sugar to taste.
Cold tea brewing Method: (to make 1 liter/quart): Place 5 teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.
