Rooibos

Between January and April, the Cederberg region is ablaze with the rhythm of the rooibos harvest, a ritualized event in the heart of the southern summer. At dawn, when the first rays of sunlight still gild the mist on the hills, the pickers advance, sickle in hand, to select the freshest shoots, at the peak of their aromatic intensity. These sheaves, picked at just the right stage of ripeness, already release scents of honey and hazelnut, promising a rich and flavorful infusion.

Rooibos (Aspalathus linearis), a shrub of unassuming appearance, reveals a remarkable botanical architecture: its long roots draw moisture from deep within the earth, while its slender needles valiantly withstand the heat from January to April. When the yellow flowers illuminate the foliage, the plant concentrates its aromas and minerals, transforming the summer drought into a promise of indulgent smoothness. Its robust nature shapes a harmonious liqueur, balancing minerality and sweetness.

Immediately after harvesting, the stems are cut and then shaken, gradually releasing their golden sap. Under the South African summer heat, a natural fermentation takes place: the aromas evolve, bursting from vanilla notes to hints of candied fruit and caramel. The first artisans often taste the harvest on site, savoring this moment when terroir, sun, and human passion express their full richness in an infusion with a shimmering hue.

For our natural rooibos, we chose a family farm established for fifty years near Bergendal, in the heart of the unspoiled Cederberg landscape. Renowned for its commitment to the environment and people, this farm cultivates its plots with the utmost respect for biodiversity and local values. This partnership reflects our quest for authenticity and ethical practices, ensuring that every cup offers a refined rooibos, true to nature and those who protect it.

Rooibos tea and food pairings
For a truly harmonious and indulgent experience, pair your plain rooibos with a citrus cheesecake: the sweetness of the infusion enhances the creamy notes of the dessert, while its subtle honeyed aroma perfectly complements the freshness of the lemon and orange. This duo plays on roundness and balance, offering a delicate, luminous, and perfectly harmonious interlude, ideal for revealing the full aromatic range of rooibos.

Cocktail featuring natural Rooibos tea

• For a comforting drink, infuse two teaspoons of rooibos in 200 ml of simmering water for five minutes.
• Filter, then stir in a spoonful of acacia honey and 100 ml of warm milk, whole or plant-based.
• Emulsify to obtain a nice foam, then serve in your favorite mug.

The whole thing can be topped off with a hint of cinnamon or a zest of orange, for a delicate, comforting and refined expression of the rooibos latte.