Country of Origin: South Africa. 
Grade: Super Fine Organic.
Altitude: 1500 - 2500 feet above sea level.
Manufacture Type: Fermentation turns the leaves from green to deep red and gives a slightly sweet note.
Cup Characteristics: Fruity with sweet notes.
Infusion: Reddish orange to full color  (depends on brewing time and quantity used).
Ingredients: Luxury organic rooibos.

The story of Rooibos starts around the turn of the century in South Africa’s beautiful Cedarberg region. 
It was the locals of the area who first discovered that the fine needle like leaves of the wild “Aspalathus Linearis” plant made a tasty aromatic tea.  It was they who first harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. 
Rooibos is a herb that contains no caffeine.  Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems.

Rooibos seeds are planted in February and March and tended for 18 months after which they are harvested.
Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma.    

200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients:

Nutrient                                   Function in the Body                                           per 200 ml

Iron  (Fe)                Essential for transport of oxygen in the blood                             0.07 mg

Potassium (K)          Assists certain  metabolic functions                                            7.12 mg

Calcium (Ca)            Necessary for strong teeth and bones                                        1.09 mg

Copper (Cu)            Assists certain  metabolic processes                                           0.07 mg

Zinc  (Zn)               Necessary for normal growth and development of healthy skin       0.04 mg

Magnesium (Mg)      Assists a healthy nervous system and other metabolic processes     1.57 mg

Fluoride (F)             Necessary for strong teeth and bones                                        0.22 mg

Manganese (Mn)      Assists metabolic processes and bone growth and development     0.04 mg

Sodium (Na)            Necessary for fluid and acid-base balance                                    6.16 mg

Hot Brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 3-7 minutes. Pour into your cup, add milk and sugar to taste.

Cold Brewing Method: (to make 1 liter/quart):  Place 6 teaspoons of rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.

Rooibos Cranberry Scones

Submitted by: Christina Adcock-Azbill

Delightful cranberries surrounded by a golden Rooibos infused dough. Perfect for a fall day and with a warm cup of tea.

Prep Time: Prep <20 minutes, Baking 20-25 minutes
Serving Size: 8 large, 16 small
Ingredients

* 2 1/2 teaspoons Rooibos tea
* 2/3 cup milk (lowfat and soy-ok)
* 1 egg
* 3 cups flour
* 4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup butter softened (margarine-ok)
* 1 cup dried cranberries
* 1/2 cup sugar (may be adjusted for taste)

Directions
1. Begin by heating milk to boil. Remove milk from heat, place teabagged Rooibos in the milk. Steep for 7 minutes. The milk will turn a lovely pumpkiny orangey red.

2. As the tea steeps, begin preheating the oven to 375 F.

3. While waiting for the oven and tea, sift the flour, baking powder, baking soda, and salt in to a mixing bowl.

4. Cut in the softened butter into the flour mixture. Continue to blend until the butter in corporated and no large chunks remain. It will look kind of like crumbs.

5. Pour in the cranberries and toss to coat in the flour/butter mixture.

6. Stir in the sugar.

7. By now the tea should be steeped and ready to go. You will need to mix the egg in with the milk tea. I have found that you will most likey need to temper the egg before fully mixing with the milk tea.

8. Stir the milk into the dry ingredients. When the dough begins to incorporate, turn out on a floured surface and knead 5-7 times to finish incorporation.

9. Pat the doughball into a approximate 10 inch circle. Cut into 8 or 16 pieces, place on baking sheet, and bake for approximately 20-25 mintues (or until golden brown).

10. Devour wildly with tea!

Buy this tea - satisfaction guaranteed !