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Rooibos the Tea Alternative Author: Candie Yoder I have to start this article with a couple notes. One is that Rooibos cannot be considered a tea because it is made from the Aspalathus Linearis plant. True teas come only from the Camellia Sinensis plant so it must be referred to as a tisane. Tisanes consist of what is generally called herbal teas. Secondly, the claims of the health benefits of both tea and Rooibos are considered by many in the medical field to have no basis because no long term controlled studies have been done. Rooibos (pronounced roy-boss) is an indigenous herb of South Africa that is made up of fine needle like leaves. The name Rooibos comes from the African slang for the Dutch words for 'red bush'. The Aspalathus Linearis plant has been harvested as a wild plant for centuries and has been popular in Europe and Asia for a long time. Only recently has it been imported to the United States. Rooibos is often referred to as the red tea because of the beautiful red color of the infusion. Rooibos has a lot in common with the traditional tea in that it is available in oxidized and green forms. Rooibos contains many minerals, antioxidants, and trace elements such as copper, manganese, and fluoride, which are important in maintaining general health. Rooibos differs from traditional teas in that it has no caffeine and it is low in tannins. The purported health benefits of Rooibos are many. The awareness of Rooiboses antispasmodic and calming affects came forward in the late 1960’s when Annique Theron, the mother of a child suffering from colic discovered that adding Rooibos to milk has a soothing effect on the child. Long before that, the San tribe of South Africa used Rooibos for medicinal purposes. Rooibos has shown benefit in the management of allergies like hayfever, asthma and eczema. I must chime in here that I have serious allergies to mold and pollen and live on Claritin most of the year and when I drink Rooibos instead of traditional teas I do not have to take the Claritin as often. The antispasmodic effects of Rooibos make it beneficial as a digestive aid helping with nausea, heartburn and stomach ulcers. Rooibos has similar calming effects to chamomile and makes a good nighttime drink. The flavor of Rooibos is very much like black tea except that it lacks the bitterness. Even when brewed for long periods of time does not develop the bitterness that is plagues many teas. Rooibos has a very full-bodied flavor that is slightly fruity and slightly sweet. Rooibos is a great base for tea blends and takes flavoring well. Culinary Café Gourmet Teas offers 13 different flavored Rooibos blends as well as unflavored green, red and organic Rooibos. You can purchase Rooibos samplers that will allow you to try the different Rooibos blends available. Rooibos is also great for home made beverages and use in foods. Irish Rooibos Serves 4 2 cups hot freshly brewed Rooibos 3 tbsp brown sugar 1/4 cup Irish whiskey whipped cream grated chocolate Divide the sugar and whiskey in 4 glasses Fill each glass with Rooibos tea and stir until sugar is dissolved Float some cream on top. Do not stir Sprinkle chocolate on top of the cream Serve immediately Spiced Rooibos Punch Yields 35 cups of punch If you do not have fresh, juicy oranges and lemons, use frozen lemon juice (defrosted) and a not-from-concentrate orange juice in a carton. The Rooibos can be placed in a teaball (metal or plastic infuser) or use teabags so you do not have to strain it out after brewing. 1 teaspoon whole cloves 2 cinnamon whole sticks 6 quarts cold water 5 teaspoons Rooibos (or 5 Rooibos teabags) juice of 6 oranges juice of 3 lemons 2 cups pineapple juice 3 cups sugar or alternative sweetener, approximate Place the spices in a cheesecloth or tea-infusion bag, and the Rooibos into a separate bag if using loose. Add both to the water and bring to a boil. Let stand five minutes, then remove the two bags and discard. Stir in the three fruit juices, then the sugar or other sweetener, adjusting to taste. Can be served hot or chilled. Rooibos Chai Serves 4 4 whole cloves 2 cardamom pods 1 cinnamon stick, broken into pieces 3 cups water 1/4 teaspoon ground ginger 1/8 teaspoon freshly ground black pepper 1/2 cup milk 2 tablespoons granulated sugar 2 tablespoons Rooibos In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the Rooibos. Cover and let steep for 7 minutes. Stir the chai, and then strain it into a warmed teapot or directly into teacups. |
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