|
Rooibos Tea, the Nectar of Nature, is a unique beverage that was started at the turn of the last century in the Cedarberg region of the Western Cape of South Africa. It was the indiginous South African Bushmen of the area who first discovered that the fine, needle-like leaves of the Aspalathus linearis plant made a tasty, aromatic tea.
They first harvested the wild-growing plants, chopped them with axes and then bruised them with hammers, leaving them to ferment in heaps, before drying them in the sun. Green Bush, the unfermented type of Rooibos, often called green rooibos, contain higher levels of polyphenol antioxidants because fermented rooibos loses some antioxidants during the fermentation process. The unfermented type was developed to maximize antioxidant levels in response to recent interest in the health benefits associated with the antioxidants found in C. sinensis teas. Unfermented rooibos tea is a tan/yellow color rather than the rich reddish color of fermented rooibos. It also has the highest level of anti-oxidants of any green tea. This tea is a creamy blend of berries and green rooibos.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘chayee chayee’ steep at least 7 minutes). While the tea is brewing, prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the leaves. Add ice, milk and top-up the pitcher with cold water. Garnish and sweeten.
Click HERE to subscribe to the Tea of the Month Club
| |
