909. Redbush Rooibos – the red gift of the Cederberg Mountains

The name comes from the Afrikaans language and literally means "red bush" (rooi – red, bos – bush). Although it is referred to around the world as "rooibos tea," it is not actually a tea in the botanical sense of the word. It does not come from the tea plant (Camellia sinensis), but from a small shrub belonging to the legume family.

That, however, is only the scientific definition. A cup of rooibos contains something far more difficult to describe – the flavour of African soil warmed by the sun. The infusion is naturally mellow, free from bitterness, with subtle notes of honey, vanilla, dried fruit, and sometimes even caramel. It contains no caffeine and very little tannin, making it enjoyable both at dawn and late in the evening.

In a world that is constantly accelerating, rooibos seems to invite us to do the opposite. To pause. To listen to the silence. Perhaps that is why it has remained one of Africa's most remarkable infusions for generations.

An Infusion Rooted in African Tradition

The history of rooibos did not begin on plantations or in laboratories. Its origins reach back to the time when the Cederberg Mountains were traversed by the Khoisan people – among the oldest inhabitants of southern Africa. They were the first to discover that this modest shrub concealed an extraordinary aroma and remarkable properties.

The branches were gathered by hand, chopped using simple wooden tools, and then left in the sun. The African air, warmth, and time did the rest. In this way, an infusion was created that accompanied everyday life, but also life's special moments.

In Khoisan culture, nature was never merely the backdrop to human life. It was part of it – alive, with its own rhythm and its own wisdom. Rooibos was present during family gatherings, moments of rest after long journeys, and around campfires where the elders passed down stories of their ancestors. Traditional healers used both the infusion and leaf compresses to ease various ailments, believing that the plant helped restore balance between the body, the spirit, and the surrounding world.

These were not spectacular rituals filled with mysterious incantations. African spirituality was based rather on deep respect for nature. Plants were not medicines in today's understanding of the word – they were gifts of the earth, to be used with humility.

The Western world discovered rooibos relatively late. In 1772, the Swedish naturalist Carl Thunberg described the local custom of preparing the infusion. The real breakthrough came only at the beginning of the twentieth century, when the merchant Benjamin Ginsberg recognised its exceptional qualities, and Dr Pieter Le Fras Nortier developed methods for its cultivation. Thanks to their work, rooibos ceased to be a local secret and began its journey to other continents.

Despite its worldwide popularity, the people of the Cederberg region still regard rooibos as part of their heritage. It is not merely a cultivated plant – it remains a symbol of the place from which it grew.

The Shrub That Chose Only One Place in the World

The history of rooibos shows that nature does not always allow mankind to move its treasures wherever it would be most convenient. For decades, attempts were made to cultivate rooibos in Australia, Japan, South America, and the United States. All of them ended in failure. Why?

The answer lies in the Cederberg Mountains. It is a place with an extraordinary microclimate – hot, dry summers, cool nights, winter rainfall, and poor, sandy soils with a distinctive mineral composition. Conditions that would be inhospitable for many plants are the perfect home for rooibos.

The shrub grows to approximately two metres in height. Its thin, needle-like leaves resemble pine needles, and in spring it is covered with small yellow flowers. Harvesting takes place during the African summer, from December to March. The shoots are cut, tied into bundles, and transported to the processing site.

There, a process begins that requires experience often passed down from generation to generation. The branches are finely chopped and then – depending on the type of rooibos being produced – either left to oxidise naturally or dried very quickly. Although modern technology supports production, at many stages it is still the experience of the growers and their careful observation of nature that determine the final result.

That is why it is often said that rooibos cannot simply be manufactured. One must allow the African soil to create it.

Red and Green Rooibos – Two Faces of the Same Plant

Every rooibos comes from the same shrub. Its character is determined not by the species of the plant, but by the method of processing.

The best-known variety is red rooibos. After the leaves are chopped, the natural process of enzymatic oxidation begins. When exposed to oxygen, the polyphenols change their structure, and the green needles gradually take on a deep red-amber colour. It is this process that is also responsible for the infusion's characteristic sweet aroma.

Green rooibos is encountered much less frequently. In its case, the oxidation process is stopped almost immediately after harvesting. As a result, the dried leaves retain their natural green colour and a fresher, more herbaceous flavour with delicate notes of herbs and hay. It is also richer in certain antioxidants, primarily aspalathin and nothofagin.

Both varieties are naturally caffeine-free and contain very little tannin. As a result, they do not become bitter even when steeped for a longer time. This is one of the characteristics that distinguishes rooibos from traditional teas.

Scientific research devoted to rooibos has been developing for many years. It is known to contain numerous polyphenolic compounds and minerals such as calcium, magnesium, potassium, manganese, zinc, and iron. Research findings suggest that regular consumption of rooibos may support the body's natural protection against oxidative stress, have a beneficial effect on the cardiovascular system, and help maintain normal glucose metabolism. It should be remembered, however, that the infusion is not a substitute for medical treatment or a healthy lifestyle—it is a valuable complement to both.

Its remarkable mildness is also worth noting. It is practically impossible to overbrew rooibos. Instead of becoming bitter, it releases more and more of its aroma into the water with every passing minute. This is a characteristic appreciated both by experienced infusion enthusiasts and by those who are only beginning to discover its flavour.

An Infusion That Carries a Story

There are beverages that quench thirst. There are also those that tell the story of the place from which they come. Rooibos undoubtedly belongs to the latter.

Every cup is a reminder of the Cederberg Mountains, where for thousands of years nature has created conditions unlike anywhere else in the world. It also reminds us of the people who learned to live in harmony with this land, not by trying to dominate it, but by listening to its laws.

Today, rooibos reaches every continent. We drink it in all kinds of circumstances, take it to work, and brew it in the evening after a long day. Yet there is still something primal in its flavour. As if every cup carried a little of the African sun, the scent of sun-warmed rocks, and the echo of ancient stories told around the fire.

Perhaps this is what makes rooibos so exceptional. It is not merely an infusion. It is a meeting of two worlds—the ancient African tradition and the modern world, which increasingly seeks what is natural, authentic, and true.

An African proverb says: "A tree is strong not because it stands alone, but because its roots remember the earth." Let us remember this when drinking rooibos, for it is one of the few infusions in the world that cannot be separated from the place where it comes from. It is the child of one valley, one mountain range, and one climate.