Rooibos is also known as Red Bush or Red Tea. Caramel bits and safflower blossoms give this make this Rooibos a great dessert beverage. A great herbal tea with a cream undertone to it. Try with brownies or chocolate cake.
Luxury Ingredients: Rooibos, Calendula petals, Natural flavors (Organic Compliant).
Made with all natural flavorings.
Naturally caffeine free
Country of Origin: South Africa
Shipping Port: Cape Town
Grade: Choice Grade #1
Altitude: 1500 - 2500 ft. above sea level
Manufacture Type: Fermentation turns the leaves from green to deep red and gives a slightly sweet note
Cup Characteristics: The opening bars are sweet toffee notes building to a full symphonic caramel. An 'I want more' finish
Infusion: Bright, highlighted with Caramel pieces and Calendula petals
Ingredients: Luxury rooibos, Caramel pieces, Calendula petals, Natural flavors
During the latter half of the 20th century, Crme au caramel became as ubiquitous on the restaurant dessert menus of the world as Irish pubs did on street-corners. And there is good reason for this. Crme au caramel is delectable. It is also very simple to make and consists of only milk, eggs, sugar, and sometimes vanilla. As simple as it may be however, crme au caramel has a very complex medium rich flavor profile. (Which makes it as natural as a flavoring for the mellow character of Rooibos!)
Interestingly, this fine dessert is also one of the world's oldest. Well, almost, it is actually a derivative of a custard known as flan and flans are one of the world's oldest desserts. Well, ok, even flans didn't start out as desserts. Flan, which is the generic term for a custard made of milk and eggs was invented by Roman chefs thousands of years ago. The Romans discovered that egg white worked extremely well as a binding agent in holding various ingredients together. They began experimenting by mixing eggs with milk and called their subsequent invention Tiropatinum.
Initially, Tiropatinum was not a dessert item. Rather, it was flavored with such delicacies as Ox Tongue or Eel and served as a main course. (Incidentally, we did think about producing an Eel Rooibos but thankfully the idea never made past the early conceptual phase!) As the centuries passed, Tiropatinum evolved into sweet custard with the addition of honey or sugar, and sweet custard evolved into Crme au caramel with the discovery of caramel - thought to have been first created by French chefs sometime in the 18th century. Someday we hope that food historians will look back on our offering of caffeine free Caramel Cream Rooibos as an important milestone in the long life cycle of flans, custards and their related culinary cousins. Once they have a cup of this exceptionally smooth, creamy sweet brew we're sure they will!
200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients:
|Nutrient||Function in the Body||per 200 ml|
|Iron (Fe)||Essential for transport of oxygen in the blood||0.07 mg|
|Potassium (K)||Assists certain metabolic functions||7.12 mg|
|Calcium (Ca)||Necessary for strong teeth and bones||1.09 mg|
|Copper (Cu)||Assists certain metabolic processes||0.07 mg|
|Zinc (Zn)||Necessary for normal growth and development of healthy skin||0.04 mg|
|Magnesium (Mg)||Assists a healthy nervous system and other metabolic processes||1.57 mg|
|Fluoride(F)||Necessary for strong teeth and bones||0.22 mg|
|Manganese (Mn)||Assists metabolic processes and bone growth and development||0.04 mg|
|Sodium(Na)||Necessary for fluid and acid-base balance||6.16 mg|
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 3-7 minutes. Pour into your cup; add milk and sugar to taste.
Iced tea brewing method (to make 1 liter/quart): Place 6 teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.