Explore Botanicals
Discover the botanical stories behind every cup
Leaves
Rooibos
The Red Bush Leaf
The Heritage & Harvest
Native to South Africa's Cederberg region, rooibos is crafted from the leaves and fine stems of Aspalathus linearis. Oxidation develops its warm red colour, naturally smooth character and caffeine-free cup.
What Makes It Special
Rooibos naturally contains distinctive flavonoids including aspalathin and nothofagin. Its rounded, naturally mellow profile carries warming spices particularly well.
The Cup
A clear copper-red infusion with mellow woody notes, gentle natural sweetness and a smooth finish.
Botanical & Ayurvedic Profile
- Botanical Name
- Aspalathus linearis
- Rasa (Taste)
- Not classically defined in Ayurveda; naturally mild and gently sweet
- Key Phytoconstituents
- Aspalathin, nothofagin, flavonoids
- Used Part
- Leaves and fine stems
- Dosha Reference
- Modern botanical ingredient; no classical Ayurvedic Dosha assignment
Brewing Ritual
- Measure
1-2 teaspoons per 240 ml (8 oz) cup
- Temperature
95°C (203°F)
- Steep Time
5-7 minutes, covered
- Strain & Savor
Enjoy alone or with ginger, cinnamon, fennel, cardamom and clove.
