The origin of rooibos tea lies in southern Africa. The indigenous people used the redbush bush to make a fruity-sweet tea long before the Europeans. Branches of the bush are dried in the sun and then crushed. The export of tea to distant countries began at the beginning of the 19th century and has continued to expand to this day. The result was the cultivation of the shrub, which once grew exclusively in the wild. High-quality Rooibos tea can be recognized by its ruby red color and its soft, sweet and typically aromatic taste. The leaves tend to have long needles.
Unlike tea from the tea bush, rooibos tea contains no caffeine and few tannins.
