9 varieties of rooibos to relax without theine

This infusion has a huge variety of properties and health benefits: antioxidant, digestive, relaxing… Do you know all its varieties?

• What kind of plant is rooibos?
• What are the properties of rooibos?
• How to prepare rooibos
• Rooibos varieties: properties and flavours

The so-called “rooibos tea” has become fashionable: there is no dietetic establishment, herbalist or tea shop that does not offer it. But the truth is that it has been consumed for a long time, especially in its country of origin, South Africa.

WHAT KIND OF PLANT IS ROOIBOS?

Strictly speaking, rooibos is not a “red tea”, as its appearance suggests and some believe, since it does not belong to the Theaceae family, but is a legume related to brooms and ginestas. It is also not stimulating, as it does not contain theine, but, like tea, it adds a medicinal value to its flavor.

Rooibos means “red bush” in the Afrikaans language. It is native to the Cederberg area of the Western Cape. Asphalatus linearis, as it is scientifically known, is a shrub up to two meters tall with a broom-like appearance. Its young branches are reddish and it has thin, linear leaves, yellow flowers, typical of papilionaceae, which appear in the austral spring, and legume-shaped fruits.

It grows naturally in an area between the Cape Peninsula and Betty’s Bay, characterized by wet winters and torrid summers. Attempts have been made to cultivate crops in other parts of the country without success.

Given the huge demand for rooibos in recent years and the danger posed by overgrazing in their area, crops have been established in the region and native specimens have been protected.

The indigenous populations of the area, such as the Khoissan, already used it in the past as a medicinal plant and liniment on wounds and ulcers, but for a long period of time rooibos fell into oblivion. Even today, many mothers in South Africa give rooibos infusion to their babies to treat colic and diarrhea, and its use to combat nervous irritability and mild depression is widespread in this country.

It was the 1948th-century botanist Carl Humberg who rediscovered it as a digestive drink. Its real rebirth came later, at the hands of the Russian-born settler Benjamin Ginsberg, who at the beginning of the <>to century realized the great potential of this plant and opened the door to its export to Europe in <>.

During the First World War, rooibos had proved to be a valid alternative to tea, which was difficult to obtain at the time. But it is now, well into the 21st century, that rooibos is experiencing its great expansion.

WHAT ARE THE PROPERTIES OF ROOIBOS?

Rooibos leaves contain up to 200 active ingredients, such as aspalathine, caffeic acid, antioxidants (quercetin), flavonoids (luteolin and rutin), polyphenols, mineral salts (iron, calcium, copper and fluoride), vitamin C and a very low dose of tannins.

All this gives it antioxidant, antiallergenic, anti-inflammatory, digestive, antispasmodic, diuretic and tonic properties.

Among its different indications, the following should be highlighted:

• Instead of having an exciting effect, like tea or coffee, it tends to balance the nervous system and acts as a mild sedative in case of stress or irritability.
• It slows down the action of free radicals, slows down cellular oxidation and protects against infections.
• It acts as a natural antihistamine, very useful for people prone to developing allergies.
• As a diuretic, it shows a mild but not negligible effect, which helps to eliminate toxins through the urine and to prevent and combat fluid retention and the resulting overweight.
• Regular consumption of rooibos, due to its draining effect and antioxidant agents, contributes to reducing LDL cholesterol levels and blood pressure, and may ultimately protect against arteriosclerosis and other cardiovascular conditions.
• It provides minerals, so it is suitable for athletes, but it is worth remembering that when ingested in very small doses (two grams per cup) it cannot compete with minerals in food.
• It is mainly recommended as a digestive tonic, to mediate different digestion disorders, such as diarrhea, gastrointestinal spasms, abdominal bloating, vomiting and dizziness.
• It is an effective anti-inflammatory for respiratory conditions such as pharyngitis, laryngitis, or bronchitis.
• Rooibos is a good alternative to coffee for menopausal women or women who have gone through menopause, and also for athletes and hikers due to its antispasmodic effect.
• Topically, and taking up the many traditional uses, rooibos can be a good solution against different skin problems, such as dermatitis, eczema, boils, juvenile acne, insect bites and hives.
• In gargles, it is applied to reduce inflammation of the throat and treat canker sores, mouth sores and inflamed gums. Helps strengthen teeth.

HOW TO PREPARE ROOIBOS

The leaves and branches of the rooibos are harvested at the beginning of the austral summer, chopped, arranged in small heaps and left to ferment in direct contact with the sun and the dry environment of that part of southern Africa.

During fermentation, the leaves change from bright green to the characteristic red color that oxidation confers. It is also possible to find green rooibos, in which fermentation is avoided by letting it dry immediately after harvesting. As with tea, it is also richer in antioxidants.

Rooibos infusion is generally prepared in the same way as tea.

Heat water in the kettle or saucepan until it comes to a boil. Place a dessert spoonful of rooibos in a cup and pour the hot water over it. Let it sit covered for 3 to 7 minutes. The longer it is allowed to sit, the more concentrated it will become. It is strained into another cup, using a cloth as a filter if desired, to avoid impurities.

To preserve rooibos leaves well, experts recommend metallic, brass or zinc canisters. In glass jars, the aroma and taste of rooibos are preserved for less time. It should be stored away from sources of humidity, in somewhat ventilated spaces if possible, and without being reached by the strong smells of other foods.

ROOIBOS VARIETIES: PROPERTIES AND FLAVOURS

In many herbalists and tea shops, rooibos already has its own shelf and its variety menu is expanding with new combinations:

• Green rooibos, unfermented. It retains all its antioxidant potential.
• Tropical Rooibos with cinnamon, vanilla, passion fruit and mango. It exudes a sweet aroma and tends to be more flavorful than pure rooibos.
• Oriental Rooibos with spices: cinnamon, ginger, cloves, cardamom, caraway seeds and orange peel.
• Spiced chai rooibos. Similar to the previous one, it incorporates cardamom, ginger, cinnamon, pepper, cloves, star anise and orange peel.
• Roibos with apple, toasted almonds and shavings of white and dark chocolate. It has a very tempting truffle flavor, which the apple sweetens in part.
• Rooibos and pink. It is combined with rose hips, cinnamon and orange peel. It has a fruity, somewhat sweet and sour taste and promotes digestion.
• Rooibos as a child sedative. It is combined with chamomile and sometimes green anise for restless children.
• Anti-insomnia rooibos. With valerian, orange blossoms, lavender and apple. It is a remedy for those people who find it difficult to sleep an eye.
• Digestive Rooibos with plants. It is combined with fennel, linden, mint and star anise. Very suitable after a large meal.