EILLES TEE Rooibos tea

Mild, smooth and naturally caffeine-free

ROOIBOS - THE RED BUSH

South Africa's national drink with botanical uniqueness

"Rooi" means red, "bos" means bush. These Afrikaans terms describe a broom-like plant that produces South Africa's national drink: rooibos.

The botanical name is Aspalathus linearis. The plant belongs to the legume family and originally grows in the Western Cape province of South Africa. The shrub, which can grow up to two meters high, has fine, needle-like branches with a reddish tinge - a characteristic feature that gave it its name.

With the growing spread of rooibos beyond South Africa - especially to Europe - different names have emerged, based on regional linguistic habits. For example, it is known as rooibos, redbos or rooibos, occasionally also as koopmanstee or buschmanntee.

One name, many variations - but always the same origin: the unique flora of South Africa's Western Cape.

Rooibos tea AT A GLANCE

From composition to optimal storage

What's in rooibos tea

NATURALLY CAFFEINE-FREE

Caffeine-free, low in tannins and tannins and characteristically copper-red in the cup: rooibos, also known as rooibos, has been known as an infusion drink for around 300 years.

At the beginning of the 20th century, the South African tea found its way to Europe and quickly developed into a popular alternative to classic teas. Its mild, slightly sweet aroma and natural smoothness make it a versatile companion - enjoyed pure, flavored or as a base for creative blends and mixed drinks.

Fermented rooibos is the most widely used, giving it its typical red color and rounded taste profile. Green rooibos, on the other hand, is not fermented. It remains lighter in the cup and has a fresher, less sweet character.

Whether on its own or as a base for compositions, rooibos offers a versatile basis for smooth, balanced enjoyment.

THE PERFECT CUP of rooibos tea

Prepare rooibos correctly - warm or iced

Rooibos is prepared in a similar way to a classic herbal infusion. The guideline is a slightly heaped teaspoon per cup, infused with bubbling boiling water. For a fully developed aroma, the tea should infuse for at least five to ten minutes.

Rooibos is delicious on its own with its mild, naturally slightly sweet note, but can be refined with a little sugar or honey if desired.

It is particularly versatile as an iced tea: Rooibos can be brewed twice as strong and poured over ice cubes while still hot or served completely cooled. Fresh fruit such as pineapple, strawberries or limes underline its gentle aroma and give the drink a modern, summery freshness.

This makes the red bush a timeless pleasure - both hot and cold.

Do you have any questions?

We will be happy to help you.

Talk to us and discover how EILLES creates moments of pleasure that connect.

from the rooibos bush into the cup

SUN, TIME AND TRADITION

Rooibos comes exclusively from South Africa - more precisely from the Cedarberg mountains near Cape Town. This unique region with its special climate is home to the rooibos, a broom-like shrub whose fine, needle-like branches are reminiscent of rosemary.

Processing still follows traditional procedures to this day. The bush is cut about 30 centimetres above the ground - partly by hand with sickles, partly by machine. The leaves and twigs are then shredded to a length of two to five millimetres.

Rolling and moistening initiates an oxidation process comparable to the production of black tea. This can take up to 24 hours and gives the rooibos its characteristic reddish-brown color and mildly sweet aroma.

After fermentation, the leaves are dried under the South African sun. Only then does their journey into the cup begin - as a copper-red infusion with an unmistakable character.