Rooibos Green Organic

A preserved rarity

Green rooibos is still little known in Europe. Long a secret, it is cultivated in small quantities by farms that have managed to preserve their patient know-how, passed down outside of industrial channels. It was during a prospecting trip that our team discovered, in an isolated valley of Pakhuisberg, a family cooperative that cultivated this rooibos with the greatest respect for the plant. Dried without fermentation, its needles retain their light color, their freshness, and a rare aromatic richness.



A rooibos against the grain

Unlike red rooibos, which are powerful and woody, green rooibos is for palates seeking subtlety. Less pronounced, but more complex, it seduces with its purity, its delicate tension, and its way of infusing without ever saturating. It's an infusion for the initiated, which reveals itself with each sip, and whose apparent simplicity hides a real sophistication.

Rooibos and food pairings

Green Rooibos pairs wonderfully with light, plant-based, or slightly sweet dishes. It delicately accompanies steamed vegetables, a fennel salad with green apple, or white fish tartare. In a sweet version, it pairs well with subtle desserts like rhubarb compote or verbena jelly. It is also possible to make a translucent jelly, simply infused with a little verbena or lemon, to accompany a white fruit salad: pear, grape, peach.



Recipes and cocktails based on Green Rooibos

For a fresh and bright drink, steep the green rooibos, then let it gently return to room temperature. Once strained, add a few thin slices of cucumber, lime zest, and a few lemon basil leaves. A touch of agave syrup will soften the flavor without masking its freshness. After resting in a cool place, the infusion becomes a plant-based, invigorating water that's both sweet and thirst-quenching—ideal for sipping in the sunshine, or serving in a tall, clear glass to prolong a peaceful moment.