Unlike tea from the Camellia Sinensis, red tea comes from the Rooibos or Honeybush plant, which is native to areas around the Cape Province in South Africa. Both red tea types, once harvested, are hand cut, bruised and left to oxidize in the sun. The leaves are fine and thin, like needles, and are a deep red color. This naturally caffeine-free, yet energizing tea, has a unique, sweet flavor. The most common way to drink red tea in South Africa is with milk and sugar.

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Steeping Time, Temperature & Infusions
5–10 minutes 

steep in 200˚ natural spring water

1 infusion

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Food Pairing

Red teas go with almost any food type except dishes based with heavy tomato sauces or lots of mustard. Pairs well with dessert foods, rich chocolates or shortcake.

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