Also called “red tea” (translation from Afrikaans), this plant belongs to the acacia family and has nothing in common with the traditional “Camelia Sinensis” tea except the way it is prepared and consumed.

This little bush that exclusively grows in South-Africa is harvested during the summer; it is then, just like black tea, fermented – which gives this dark red colour – and dried in the sun.

The more infused, the stronger the taste – though without becoming pungent since it does not contain any tannins. It is also totally caffeine-free, the popular use even gives it anti-spasmodic and relaxing properties.

Tasting advice: delicious plain or sweetened, hot or iced in summer, on its own of with a drop of milk.