herbal Origin: Cederberg, Western Cape — South Africa

Rooibos

Fermented Aspalathus leaves from the Cederberg: honey, vanilla, and red-bush warmth with zero caffeine and zero bitterness.

Essential Brewing Parameters

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Water Temperature

100°C (212°F)

Do not overheat — preserve aromatics

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Steep Duration

5–7 min

Decant fully to prevent over-extraction

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Dose & Resteeps

1.5 tsp (3 g) · 2 steeps

None

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Rooibos

Rooibos is the caffeine-free tea for black-tea drinkers: fermented to a red-amber cup with honey-vanilla depth that takes milk beautifully. It is nearly impossible to oversteep — the long-brew tradition (5+ minutes, even 10) deepens the sweetness. Green (unfermented) rooibos exists and is grassier; the red is the classic. Honeybush, its cousin, is rounder and fruitier still.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →