Our wild rooibos (Aspalathuslinearis x Bossietea) is hand-harvested 650-800MASL from the private nature reserve within the Blomfontein Farm, owned by the Three Fountains Trust (established by the Heiveld Cooperative). Our wild rooibos is a slow growing perennial varietal (surviving wild fires and re-sprouting from its roots), which is harvested on a rotational basis every second year for ultimate sustainability.
Delivery time 1 - 5 working days, after the day of despatch. Order before 2pm on a working day for same day despatch.
Weight: Caddy 100g, Caddy Refill Pouch 100g
Ingredients: 100% Wild Rooibos
When we Harvest: Each October
Growth & Production Method: Wildcrafted
Country of Origin: South Africa
Health Benefits: Anti-inflammatory, Antioxidants, Bone Health, Anti-diabetic, Lowers Cholesterol
Rooibos may be drunk anytime during the day including after a meal, or just before bedtime to relax. It is the perfect caffeine-free alternative to black tea, and may be enjoyed with a splash of milk or dairy-free alternatives (such as oat milk).
Storage Guide
Please note the pouches are not airtight, and therefore once opened, your tisane should be transferred to an airtight caddy or storage jar in a cool, dry place away from direct sunlight and strong odours. We do not recommend glass, plastic and paper containers.
Medical disclaimer
Any noted health benefits of our herbal infusions are from traditional medicine and should not be used to prevent or cure any disease. Consult a GP if you are pregnant, breastfeeding or have any other health concerns.
Our herbal infusions are allergen free, however we cannot guarantee that our foragers and pickers have not come into any contact with any allergens whilst picking or processing.
Rooibos (Afrikaans for red leaf) is well known as a legume that occurs in the Cederberg and surrounding areas. Cultivated rooibos is a close relative of wild rooibos. Rooibos is one of 278 species of the Aspalathus family. The second part of the name (linearis) refers to the shape of the needle-like leaves from which the tea is produced. Rooibos is adapted to survive hot and very dry summers. Wild rooibos grows in amongst other species of plants, and this enhances its chances of survival. Wild rooibos grows between September to May, and has a rest period between May – July (i.e. the winter months).
Rooibos is cut by hand the traditional way and and its stems and leaves are bound into bundles. The bundles are sorted and then cut or bruised. After watering and airing, the rooibos is left to “sweat” or ferment in heaps. The temperature during sweating is 34°C – 38°C and this is kept for 10 – 14 hours. The “fermentation” process involves oxidation, brought about by enzymes naturally present in the plant. This process turns the leaves a deep red colour and develops the flavour. The leaves are then sun dried. Next, it is sterilised through steam pasteurisation and dried over hot air beds. The steam temperature during pasteurisation is 135°C and the product temperature is 94°C for a minimum of 90 seconds. Finally, it is graded accordingly to length, colour, flavour and aroma.
Rooibos has a long history in the northern Cederberg and the adjacent Bokkeveld Plateau. The earlier inhabitants of these areas, the KhoiSan, understood the value of rooibos as a herb and as a health-giving beverage. Health benefits include: anti-inflammatory, antioxidants, bone health, anti-diabetic, lowers cholesterol. Whilst the early tea-drinking Dutch settlers of South Africa popularized the brewing of rooibos in the 1700s as an alternative to expensive black tea, rooibos as a commercial crop didn’t evolve until the 1930s.
Delivery time 1 - 5 working days, after the day of despatch. Order before 2pm on a working day for same day despatch.
Deliveries outside the UK are available on request, please contact us with your delivery address and order, as we will be able to arrange international delivery via standard postal service or courier.
Weight: Caddy 100g, Caddy Refill Pouch 100g
Ingredients: 100% Wild Rooibos
When we Harvest: Each October
Growth & Production Method: Wildcrafted
Country of Origin: South Africa
Health Benefits: Anti-inflammatory, Antioxidants, Bone Health, Anti-diabetic, Lowers Cholesterol
Rooibos may be drunk anytime during the day including after a meal, or just before bedtime to relax. It is the perfect caffeine-free alternative to black tea, and may be enjoyed with a splash of milk or dairy-free alternatives (such as oat milk).
Storage Guide
Please note the pouches are not airtight, and therefore once opened, your tisane should be transferred to an airtight caddy or storage jar in a cool, dry place away from direct sunlight and strong odours. We do not recommend glass, plastic and paper containers.
Medical disclaimer
Any noted health benefits of our herbal infusions are from traditional medicine and should not be used to prevent or cure any disease. Consult a GP if you are pregnant, breastfeeding or have any other health concerns.
Our herbal infusions are allergen free, however we cannot guarantee that our foragers and pickers have not come into any contact with any allergens whilst picking or processing.
Rooibos (Afrikaans for red leaf) is well known as a legume that occurs in the Cederberg and surrounding areas. Cultivated rooibos is a close relative of wild rooibos. Rooibos is one of 278 species of the Aspalathus family. The second part of the name (linearis) refers to the shape of the needle-like leaves from which the tea is produced. Rooibos is adapted to survive hot and very dry summers. Wild rooibos grows in amongst other species of plants, and this enhances its chances of survival. Wild rooibos grows between September to May, and has a rest period between May – July (i.e. the winter months).
Rooibos is cut by hand the traditional way and and its stems and leaves are bound into bundles. The bundles are sorted and then cut or bruised. After watering and airing, the rooibos is left to “sweat” or ferment in heaps. The temperature during sweating is 34°C – 38°C and this is kept for 10 – 14 hours. The “fermentation” process involves oxidation, brought about by enzymes naturally present in the plant. This process turns the leaves a deep red colour and develops the flavour. The leaves are then sun dried. Next, it is sterilised through steam pasteurisation and dried over hot air beds. The steam temperature during pasteurisation is 135°C and the product temperature is 94°C for a minimum of 90 seconds. Finally, it is graded accordingly to length, colour, flavour and aroma.
Rooibos has a long history in the northern Cederberg and the adjacent Bokkeveld Plateau. The earlier inhabitants of these areas, the KhoiSan, understood the value of rooibos as a herb and as a health-giving beverage. Health benefits include: anti-inflammatory, antioxidants, bone health, anti-diabetic, lowers cholesterol. Whilst the early tea-drinking Dutch settlers of South Africa popularized the brewing of rooibos in the 1700s as an alternative to expensive black tea, rooibos as a commercial crop didn’t evolve until the 1930s.
Delivery time 1 - 5 working days, after the day of despatch. Order before 2pm on a working day for same day despatch.
Deliveries outside the UK are available on request, please contact us with your delivery address and order, as we will be able to arrange international delivery via standard postal service or courier.
Use 2g for every 200ml of 100°C spring water and let this herbal infusion steep, ideally for 5 minutes, to fully unfold its natural flavour.
Caddy 100g makes approx. *50 cups
Caddy Refill Pouch 100g makes approx. *50 cups
*Estimations are based on drinking the traditional way, where one portion will give you at least one cup – just refill with 100°C water and steep for two minutes longer than the original brew time.
Herbal teas have health-promoting properties. In fact, herbal teas have been used as natural remedies for a variety of ailments for hundreds of years. Learn more about health benefits of our herbal infusions.
Full-bodied with delicate, earthy and subtle smoky notes.
HEIVELD SOUTH AFRICA
The 2750 ha Blomfontein farm is situated on the Bokkeveld escarpment, 45 km south of Nieuwoudtville, in the Northern Cape. It receives good rains (>300 mm), being in a relatively high altitude area. The property overlooks vast landscapes, including the canyon of the Kobee River. It is owned by Laurence Dworkin, and farming activity on the land is confined to production of wild and cultivated organic rooibos.
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