Green rooibos is harvested from the same South African plant as the traditional red rooibos but is processed differently. Whereas the red rooibos leaves are bruised and oxidized, the green rooibos leaves are specially treated to prevent oxidation, leaving them closer to their natural state. The resulting brew is lighter bodied, less citric-piney than red rooibos and delivers a woody-grassy cup with natural sweetness and fruit notes. This natural sweetness and low tannin content ensures a smooth, never bitter brew that requires little, if any, sweetener. Like red rooibos it is also naturally caffeine free and great plain or flavored, hot or iced for anytime enjoyment.
Steep at 212° for 5 minutes.
The rooibos bush (pron: 'roy-bus') grows only in the Cederberg Mountain range of South Africa. It was first noted by botanist Carl Humberg in 1772. A century later, Benjamin Ginsberg, a Russian immigrant, realized its marketing potential, and in 1904 began offering it as an herbal substitute to tea. The difficulty of shipping tea during World War II boosted demand for Rooibos, which began to be referred to as 'Red Bush Tea', or simply 'Red Tea.' In Japan, Rooibos is believed to aid longevity, and is known as Long Life Tea.