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Rooibos - it's an Afrikaans word that means "red bush,"
and until recently it has been one of Africa's best-kept secrets.
We predict that once the pleasures and benefits of drinking
Rooibos tea gain wider currency, its popularity will grow
rapidly. It has had a devoted following in Africa's vast southern
region for many generations - a region where the folks know
a good thing when they see it. They will tell you that not
only is it a refreshing, aromatic, and caffeine-free beverage,
it also provides health benefits. And they will swear that
it soothes restless children and eases colic in babies. Rooibos
has been available in North America and Europe for some years
now but on a relatively small scale. Now that South Africa
has regained its place in the world, expect to see much more
this great beverage.
Rooibos is cultivated intensively in the
Western Cape region of South Africa, which is not on the usual
tourist circuit in spite of its dramatic scenery and rugged
vistas. But its natural attractions are gaining international
notice, particularly the stunning display of spring wild flowers
that decorate the adjacent landscape in September and October
following good winter rains. In most years, the dry brown
scrub is replaced briefly by a dazzling coat of yellow, orange,
white and blue flowers - and even the air tastes sweet when
nature is in a playful mood. In this relatively dry area the
Winterhoek and Cedarberg mountain ranges proclaim the timeless
grandeur of nature, and their slopes provide perfect conditions
for growing the Aspalathus Linearis plant whose fine, spiky
leaves are brewed for rooibos. It grows in coarse, sandy soil
that is low in acidity and holds moisture from the winter
rains quite well.
Farmers in the region have enjoyed rooibos
since the distant past, but its commercial exploitation really
began in the early part of the 20th century when a pioneering
soul, Benjamin Ginsberg, an immigrant from Tzarist Russia,
tried it, liked it, and realized that the beverage the local
folk called tea had trading potential. Ginsberg's family had
been in the tea business for many years, and this provided
him with the expertise to market the Western Cape's own "mountain
tea". As cultivation methods were developed - and boosted
by a shortage of Ceylon tea during World War II - production
increased down the years. Today it is an important part of
the region's economy in districts that have names like Clanwilliam,
Citrusdal, Van Rhynsdorp, and Calvinia.
Rooibos is, of course, an infusion and you
prepare it just as you would a more familiar type of tea or
infusion. Warm the teapot with boiling water, add leaves or
bags (one heaped spoon or one bag per cup), pour boiling water
into the pot and allow to steep for two to three minutes.
It can be enjoyed piping hot or chilled, day or night. The
fact that it is caffeine-free makes it especially popular
as a nightcap - a soothing beverage at the end of a long day.
An added benefit: rooibos can be reheated on the stove or
in a microwave oven without harming its delicate flavor in
any way.
Many rooibos lovers enjoy it just as it
comes with nothing added. Others add milk, honey, sugar or
lemon. At social gatherings these days, it is often served
cold and mixed with fruit juice or champagne or red wine in
a punch bowl. For the health conscious, rooibos provides calcium,
iron, potassium, zinc, magnesium and sodium.
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