Ройбуш

The name rooibos is Afrikaans, deriving from rooi bos, meaning 'red bush'. The name is protected in South Africa and has protected designation of origin status in the EU. Rooibos was formerly classified in the genus Psoralea but is now thought to be part of Aspalathus. The specific name linearis, for the plant's linear growing structure and needle-like leaves, was given by Burman in 1759. The leaves are used to make a caffeine-free herbal infusion that has been consumed in Southern Africa for generations. Internationally since the early 2000s, rooibos became more commonly consumed.

The rooibos plant is endemic to a small part of the Western Cape Province, South Africa. Rooibos is usually grown in the Cederberg, a small mountainous area in the West Coast District of the Western Cape province of South Africa. A. linearis is a legume that produces an indehiscent fruit, and its flowers make up a raceme inflorescence. The seeds are hard-shelled and often need scarification. A. linearis is often grouped with the honeybush (Cyclopia), another plant from the Fynbos region of Southern Africa, which is also used to make tea. Cultivated plants are diploid with a base chromosome number of 9 (2n = 18 chromosomes).

Unoxidised green rooibos is also produced, but the more demanding production process for green rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional rooibos. Green rooibos carries a malty and slightly grassy flavour somewhat different from its red counterpart. Rooibos grades are largely related to the percentage needle or leaf to stem content in the mix. A higher leaf content results in a darker liquor and richer flavour.

As a fresh leaf, rooibos contains a high content of ascorbic acid (vitamin C). Rooibos tea has low tannin levels compared to black tea or green tea. Rooibos contains polyphenols, including flavanols, flavones, flavanones, dihydrochalcones and nothofagin. The processed leaves and stems contain benzoic and cinnamic acids. Aspalathin is a C-linked dihydrochalcone glucoside found in rooibos tea. Isophorone was identified as a suitable chemical reference standard for the rooibos-woody aroma note, and maltyl isobutyrate for the caramel note.

Preparation and trade

The infusion is drunk plain or flavoured with milk, lemon, sugar or honey, and it is also served as lattes, cappuccinos or iced tea. The high-grade rooibos is exported rather than sold in local markets. The EU, particularly Germany, is a major consumer, where it goes into flavoured blends for the loose-leaf tea market.

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