INGREDIENTS - Aspalathus linearis - finely cut fermented leaves
FLAVOUR PROFILE - FRUITY with notes of caramel and rosehip
This is the flavour of the Fynbos veld at sunset, fruity notes lingering in the twilight air.
Makes 20 small pots - add freshly boiled water (300ml) to a level teaspoon of Rooibos leaves and steep for 5 to 7 minutes to activate this fruity caramel flavour with a tangy undertone of Rosehip.
ANTI-OXIDANT - Aspalathin & Nothofagin
TEA MIXOLOGY - enjoy the essence of Rooibos on its own or layer with more flavours of the veld like Buchu and Cancer bush. Rooibos makes a fruity foil for the bitter taste of Cancer bush.
FLAVOURED WATER & ICED TEA - once the infusion has cooled consume as a flavoured water. Add fruit juice to make an iced tea.
Handmade brown kraft packet (7x4x11cm) with tag and split-pin (cellophane inner)