Organic South African Rooibos [duplicate]

A sweet, hardy herb that makes a bold, brothy brew. The traditional way to make rooibos is to infuse on the stovetop in a pot (or coffeepot), for a long period. You can steep it all day and it only gets sweeter.

I only let it simmer for an hour or two, after bringing to a boil, because I don’t want to wait for that wonderful taste. If you haven’t heated rooibos for at least an hour, you’re missing the flavor of rooibos.

Extra can be left steeping, and reheated in the pot later—just as delicious! Only make sure not to overboil it, because I notice it becomes a little astringent that way.

This is a great Rooibos Tea - I was surprised what great tasting tea this is - If you have never tried Rooibos this is one to start with — It smells great when you open package and it brews up this beautiful red - I drink this everyday too - This is my late afternoon eve tea - This is a great bargain too - I paid 12.99 on amazon for 16 oz - Their web site has a higher price for some reason - It tastes like a really good smooth Rooibos tea — I would recommend this tea to try

This is my go to tea. I drink it all day non-stop. I love the rich tobaccoy flavors. Low tannins means you can steep it for an extended period of time, it won’t get bitter, and it doesn’t stain you teeth like camellia sinensis does. I have found that fresh ginger root goes really well with rooibos as well. It’s also pretty cheap on Amazon which is nice because I go through about a pound per month.