In the arid lands of the Cederberg mountains, north of Cape Town in South Africa, grows a modest-looking shrub with fine needles: Aspalathus linearis, better known as Rooibos. This wild plant, endemic to this part of the world, hides a millennia-old history and a wealth of medicinal properties long overlooked by the rest of the world. Today, rooibos has become a true alternative to tea, with its own unique identity, even giving rise to a wide range of organic rooibos teas with very diverse flavor profiles.
The Khoikhoi peoples, the region’s first inhabitants, harvested rooibos leaves long before the arrival of European settlers. They dried them in the sun and used them as an infusion to relieve many ailments: digestive issues, inflammation, anxiety. This knowledge, passed down orally through generations, forms the foundation of an often-forgotten indigenous medicinal culture.
A Caffeine-Free Infusion, but Not Without Power
Rooibos has long been mistakenly classified as a "red tea." However, it contains no theine, as it does not come from the tea plant (Camellia sinensis), but from a fabaceae — the same family as peas or beans. This peculiarity makes it a unique beverage, consumable at any time of the day, without stimulating effect, even for children or pregnant women.
But its richness doesn’t stop there. Rooibos is packed with polyphenols and antioxidants, some of which are not found in any other plant. Aspalathin, for example, is a flavonoid unique to rooibos, studied for its anti‑inflammatory, antioxidant and even hypotensive properties. It may help combat oxidative stress, cellular aging and even certain metabolic diseases.
Furthermore, preliminary studies suggest that regular rooibos consumption may help reduce cortisol (the stress hormone), improve sleep quality, and strengthen immune defenses. Unlike more common herbal infusions, rooibos thus stands out for its gentle yet comprehensive action on the body.
From wild bush to sustainable cultivation
For centuries, rooibos was harvested in the wild. It was only at the beginning of the 20th century that the first attempts at structured cultivation emerged, notably thanks to Benjamin Ginsberg, a Russo–South African trader passionate about plants. He observed the Khoikhoi ritual and decided to promote its consumption among European settlers, extolling its digestive properties.
The plant is, however, quite temperamental: it only grows naturally within a very limited area of the globe, in the sandy, acidic soils of the Cederberg. This restricted territory, combined with growing global demand, makes rooibos particularly precious. Its cultivation requires little irrigation, making it a plant that is respectful of water resources, a crucial factor in a country affected by frequent droughts.
Today, most cultivated rooibos comes from organic farming. This approach helps preserve biodiversity, protect pollinators and, above all, respect the subtle aromas that the African sun imparts to every sprig of leaf.
From traditional uses to modern research
Traditionally, rooibos was used by healers to treat a wide variety of ailments. Decoctions were given to soothe infant colic, abdominal pain, skin conditions and even sleep disorders.
Modern medicine is now beginning to rediscover this knowledge. Researchers from South Africa and Japan, in particular, are studying the effects of rooibos on blood pressure, blood lipids and blood sugar. Although not all the virtues attributed to rooibos have yet been confirmed by science, there is no doubt that it is a natural health ally, gentle and free from any known side effects.
A chameleon infusion: hot, cold, spicy, or fruity
One of rooibos’s greatest strengths is its aromatic versatility. Smooth, naturally sweet, never bitter even with long steeping, it lends itself to a multitude of variations:
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Infused hot with a hint of cinnamon or ginger for a cozy winter herbal tea
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Cold-brewed overnight, garnished with orange zest or mint for a summer drink
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Used as a base for non-alcoholic cocktails, or even in some vegan dessert recipes
Among these variations, some will prefer a gourmet rooibos infusion, soft and fruity, with strawberry and vanilla notes that evoke old-fashioned desserts, while others will enjoy rooibos with exotic notes, inspired by sun-drenched tropical fruits.
It is an infusion that evolves with the seasons and desires, never tiring. It does not require added sugar, as its tannins are very low, and its coppery red hue makes it as beautiful to see as it is good to drink.
A symbol of South African identity
Since 2014, rooibos has been recognized as a Protected Geographical Indication by the European Union—a first for an African product. This label not only guarantees the origin of rooibos, but also helps preserve traditional expertise and local farming practices.
For the Cederberg communities, it is a source of cultural and economic recognition. Some cooperatives now work according to fair trade principles, involving local farmers in production decisions and ensuring them a decent income.
Drinking rooibos therefore means supporting a sustainable agricultural ecosystem deeply rooted in human history, beyond the purely gustatory aspect.
