Rooibos Tea

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Rooibos has been getting an amazing amount of press recently. As people begin searching for healthy alternatives to soft drinks, rooibos, with its polyphenols, iron, zinc, fluoride, calcium and magnesium fits the bill. Enjoyed in South Africa for centuries, rooibos was first made available to Westerners by a Russian émigré named Benjamin Ginsberg. He recognized that its beneficial properties and wonderful taste made it an excellent caffeine free alternative to traditional caffeinated teas

A Raspberry in Paris Rooibos Tea

Spritely notes of raspberry come to the fore above mellow rooiobs character. Perfect raspberry jam finish.

Almond Rocker Rooibos Tea

Marzipan in a cup. Sweet almond with cherry like notes. Excellent nutty finish is complemented by almond pieces and mallow flowers.

Belgian Chocolate Rooibos Tea

Cocoa truffle notes are brought to the fore with fruity rooibos. A chocolate lovers paradise is heightened with the addition of real cocoa pieces.

Blueberry Bang Rooibos Tea

Sprightly fresh fruit that conjures memories of tiny flavorful blueberries. The aroma portends a wonderful taste experience.

Bora Bora Mango Rooibos Tea

Top grade Rooibos (Latin: Aspalathus linearis), from the Cederberg region of South Africa and flavored it with the fragrant taste of one of Bora Bora’s best loved tropical fruits - mango. Rooibos itself is regarded as one of the world’s foremost herbal teas. The pine shaped red needles contain many essential minerals and is generally regarded to have a positive influence on the digestive system.

Bourbon Street Vanilla Rooibos Tea

Fruity with sweet notes. Vanilla flavoring gives the rooibos a wonderful exotic depth.

Candy Ginger Peach Rooibos Tea

Cape Cod Cranberry Rooibos Tea

Memories of Provincetown and the cape cod cranberry festival dance before your eyes. Lightly astringent cranberry blends well with healthy rooibos.

Cascadia Herbal Rooibos Tea

All natural herbal with delicate notes of anise. Sprinkled with peppermint, lemon verbena, fennel, cinnamon and blackberry leaves.

Cherry Rose Rooibos Tea

Excellent combination of cherry, rose and rooibos. Sweet cherry notes tempered with hints of caramel. A clean fresh finish.

Chocolate MInt Rooibos Tea

Dramatic mint notes tempered with rooibos.

Cinnamon Chacha Rooibos Tea

Lightly cinnamon hot. A synergy between rooibos and cinnamon, orange petals impart a subtle mystery to the finish.

Creme Au Caramel Rooibos Tea

The opening bars are sweet toffee not building to a full symphonic caramel.

Dutch Licorice Rooibos Tea

Dutch licorice is actually a derivative of Finnish licorice, known as Salmiakki, which gets its name from the Latin word for ammonium chloride, sal ammoniac, the variety of salt that gives the black confection its distinctive salty flavor. The Dutch variety is a little sweeter than the Finnish however thanks to the addition of aniseed. The resulting candy has a complex salty sweet flavor and depending on the ratio of ingredients ranges in profile from mild to extra strong.

Earl Grey Rooibos Tea

A delicious Earl Grey, Rooibos combination.

Florida Orange Rooibos Tea

Memories of succulent roadside oranges from road side markets in FLorida. Delightful refreshing taste.

Georgia Peach Rooibos Tea

Have you ever tasted a Georgia peach? Super sweet, tangy and juicy, the peach is Georgia’s best-loved export and one of summer’s tastiest treats. The natural sweetness of the fruit makes it a perfect addition to our South African Rooibos. And why is that? Because the inherent slight sweetness of Rooibos (Latin: Aspalathus linearis) is perfectly complimented by that of the peach and creates an herbal tea that is packed with subtle nuances and a complex flavor profile.

Gibraltar Black Currant RooiboTeas

Flavor notes as solid as the Rock of Gibraltar. Tart notes of black currant expand on the herbaceous character of rooibos.

Ginger Bounce Rooibos Tea

Ginger, (Latin: Zingiber officinale), is one of the oldest known spices in the world. The sharp flavored root has its roots, pardon the pun, in both India and China, but gets its name from an ancient Indian Sanskrit term stringa-vera, which translates into English as “body like a horn”. The spice is mentioned in the works of Confucious, the Koran, and various European Medieval cook-books.