Rooibos Tea
A comforting and naturally caffeine-free herbal infusion from South Africa, known for its rich flavor and antioxidant properties. This simple preparation highlights the tea's unique character.
🧂 Ingredients
- 4 teaspoons Rooibos tea(Loose leaf rooibos is recommended for best flavor, but tea bags can be substituted (use 4 bags).)
- 4 cups Water(Fresh, cold water will yield the best taste.)
- to taste Honey(Optional, for sweetness. Can be any type of honey.)
- to taste Milk or milk alternative(Optional, for a creamier texture. Dairy milk, almond milk, oat milk, etc., can be used.)
👨🍳 Instructions
- 1
Heat the water to a rolling boil. This typically takes about 5-6 minutes on the stovetop, reaching 100°C (212°F).
⏱️ 5-6 minutes - 2
Once the water is boiling, remove the kettle or pot from the heat. Immediately add the loose leaf rooibos tea to the hot water. If using tea bags, place them in the teapot or mugs.
⏱️ 30 seconds - 3
Cover the teapot or mugs and let the tea steep for 5 to 10 minutes. A shorter steeping time will result in a lighter flavor, while a longer time will yield a stronger, more robust brew. Observe the water gradually turning a rich reddish-brown color.
⏱️ 5-10 minutes - 4
Strain the tea leaves from the liquid using a fine-mesh sieve, or remove the tea bags. Discard the leaves or bags.
⏱️ 30 seconds - 5
Pour the hot rooibos tea into cups. Serve immediately. Offer honey and milk (or milk alternative) on the side for guests to add according to their preference.
⏱️ 1 minute
💡 Pro Tips
- ✓Rooibos tea is naturally caffeine-free, making it a great choice for any time of day.
- ✓This herbal tea is native to the Cederberg region of South Africa.
- ✓The distinctive red color of the brewed tea is natural and comes from the oxidation process of the rooibos plant's leaves.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of vanilla extract to the brewed tea for a hint of warmth.
- For iced rooibos tea, brew a double batch, let it cool, and serve over ice with lemon slices.