Rooibos Organic Infusion

🌿Antioxidant support & healthy aging

Rooibos is naturally rich in antioxidants such as aspalathin and nothofagin, compounds that help neutralize free radicals. This is why rooibos is often associated with:

- Cellular protection
- Supporting healthy aging processes
- Daily oxidative stress balance

It’s one of the few herbal infusions where antioxidant activity is a defining feature.

🌿Digestive comfort

Rooibos is traditionally appreciated as a very gentle digestive infusion:

- Supports digestion without stimulating acid production
- Commonly used for mild stomach discomfort, bloating, and digestive sensitivity
- Suitable for people who don’t tolerate stronger digestive herbs

Because it’s naturally low in tannins, it doesn’t irritate the stomach lining like black or green tea can.

🌿Nervous system & stress balance

Being completely caffeine-free, rooibos is often used to support:

- Calm focus during the day
- Relaxation in the evening
- Stress-sensitive nervous systems

In South African tradition, it has long been given to children, pregnant women, and the elderly, precisely because of its gentle nature.

🌿Skin & inflammatory balance (internal support)

Rooibos is also associated with supporting the body’s inflammatory response, which links it indirectly to:

- Skin comfort
- General immune balance
- Recovery from daily stressors

This is why rooibos appears both in infusions and in natural skincare formulations.

Preparation – daily infusion
Use 15–20 g per liter of freshly boiled water.
Cover and let steep for 7–10 minutes, then strain and enjoy.

Preparation – stronger infusion
For a deeper flavour and a more concentrated herbal preparation, let the rooibos infuse for at least 1 hour. Rooibos does not become bitter, even with long steeping times.

- Certified Organic Product
- Certified Organic Agriculture (AB certified)
- Origin of raw materials: South Africa
- Country of manufacture: South Africa

Organic Rooibos leafs
Latin name: Aspalathus linearis.

It belongs to the Fabaceae (legume) family and is a shrub native to South Africa, where it grows naturally in the Cederberg region.

Rooibos (Aspalathus linearis) is indigenous to a small region of South Africa, primarily the Cederberg Mountains north of Cape Town. Long before it became known internationally, rooibos was traditionally used by the Khoisan people, who harvested the wild plants, bruised the needle-like leaves, and left them to ferment and dry in the sun. This process created the deep red colour and smooth, naturally sweet flavour still associated with rooibos today.

When European settlers arrived in the Cape region in the 17th and 18th centuries, imported tea was expensive and difficult to obtain. Local communities began adopting rooibos as an accessible alternative, appreciating that it could be gathered locally and prepared in a similar way to tea, despite not being a true tea plant.

In the early 20th century, rooibos began to move from local tradition to wider recognition. Around 1904, a Russian immigrant and tea merchant, Benjamin Ginsberg, saw its potential and helped introduce rooibos to broader markets by refining cultivation and processing methods. This marked the beginning of rooibos as a commercial crop.

For many decades, rooibos remained largely a South African secret. Its global popularity grew only in the late 20th century, as interest increased in caffeine-free infusions and antioxidant-rich plants. Scientific research into rooibos’ unique polyphenols further supported its reputation as a gentle, health-supportive infusion.

Today, rooibos remains geographically exclusive - it can only be grown successfully in its native South African soil and climate. This makes it one of the few herbal infusions in the world with a true sense of terroir. Its journey from indigenous knowledge to global appreciation is a reminder of how traditional plant wisdom often precedes modern recognition.

100g