Ingredients: Rooibos, natural vanilla flavor
We knew the first time we tasted this Vanilla Rooibos herbal tea that it was destined to become an instant hit with our Rooibos loving tea customers. It marries the delightful rich and warm aroma and flavor of vanilla with the mellow South African herbal Rooibos. Rooibos tea is an excellent tasty alternative for those in search of a no caffeine tea while vanilla beans have been prized for hundreds of years for their intoxicating, floral bouquet and natural sweetness.
Pronounced “roy-buss” it translates to “red bush” and rooibos is also known as “African red tea” or just “red tea”. A member of the legume family it’s scientific name is Aspalathus linearis. Rooibos can only be grown in the Cedarburg Mountain region north of Cape Town, South Africa.
In the 1700’s a Swedish botanist stationed on the Cape of South Africa noticed the locals brewing an herbal tea from a bush. The South Africans referred to this tea as “rooibos”. By the 1900s new settlers to the area had improved the fermenting process of rooibos by using similar techniques perfected by Chinese and Japanese tea masters in the processing of green tea.
Rooibos tea first gained some interest outside of Africa during World War II when it was difficult to import black and green tea from China and Japan. Rooibos’ export boom kicked into full gear in the 20th century with first the Germans and soon followed by the Brits, Dutch, Japanese and finally tea lovers in the U.S. Up until the turn of this century rooibos tea was very difficult to find in the U.S. due to the apartheid-based trade sanctions on South Africa. In Japan, Rooibos is believed to aid longevity, and is often referred to as Long Life Tea.
During February and March Rooibos seeds are planted and it takes 18 months before the Rooibos bush can be harvested. The Rooibos bush is not really red but is actually green in color. Once the bushes are harvested they’re laid out to dry in South Africa’s intense sun. It’s during the drying process that the rooibos slowly turns to its signature dark rich red color. At this stage Rooibos is bound and milled to a uniform length and then bruised between rollers which triggers the fermentation process. This step releases its prized sweet aroma and delightful flavor.
The vine of the vanilla orchid was first domesticated by the Totonec people of Mexico. In the 1400’s the Aztecs conquered the Totonec region and they quickly came to crave this exotic flavor. In the 1520’s the Spanish conquistador Cortés introduced both vanilla and chocolate to Europe.
High quality tea tastes good and so it’s critical that any added flavors don’t overpower the essence of the tea. Top quality natural flavors won’t leave an aftertaste which allows the tea’s true character to still come through. We only use the best natural flavors which also tend to be “softer” with the flavors slightly muted. We’ve found that the best flavorings are natural flavoring oils instead of the lower grade flavoring crystals (which typically leave a bitter taste). Poor quality flavored teas choose low grade teas and don’t use either flavoring oils or even flavoring crystals but instead use potent artificial flavors that mask these lower grade teas. These artificially flavored teas come across as very strong and bitter.
The flavor is soothing, sweet and smooth with hints of nuttiness and a rounded finish.
We like to drink our Vanilla Rooibos tea straight but when the mood strikes we’ll add a little bit of fresh, local honey to enhance its natural sweetness.
The tea liquor is reddish orange but can be a bit darker depending on the brewing time and quantity used.
Steep at 194°-212° for 3-7 minutes.
Medium levels of antioxidants.
1 oz of tea produces approximately 12 cups (at 1 infusion). We used this tea with good results at 2-3 infusions.
All of our tea bags are made with unbleached tea filter paper. They are approximately 2 1/2" x 2 1/2" and have no strings or tags.
THIS IS THE HIGHEST QUALITY YOU CAN GET! GREAT FLAVOR AND AROMA WILL KNOCK YOUR SOCKS OFF.
INTERNATIONAL CUSTOMERS: Shipping charges vary from country to country so I just picked one of the highest. I will refund any shipping charges above actual charges to your location.
Tea was reportedly discovered in China around 2737 B.C. by The Emperor Chen Nung when a tea leaf fell into his bowl of hot water. This tradition of tea drinking became an integral part of society and was the preferred beverage for all walks of life; from monks and mandarins to the nomadic tribesmen who traded horses for bricks of tea. The Japanese may have transformed tea drinking into a sacred ceremony; however, the Chinese are credited with initiating the time honored ritual of offering a guest a cup of tea as a sign of hospitality.
Scented teas have been around for a long time and are produced according to ancestral recipes. Before the advent of essential oil extracts one of the easiest scents to duplicate was ‘Rose’. The plantations would literally cut the rose blossoms from the plants bordering fields and pathways and sprinkle these into the tea. The result was a delicate but finely flavored tea. Today the practice remains virtually the same, but essential oils are used to speed up the scenting process and freshly cut flowers are added to the tea for visual effects. The result is a delightfully attractive leaf accented with rose petals combined with the refreshing cleansing flavor of roses. The next time a guest drops by, why not offer a truly special cup of hospitality accented with the scent and petals of roses.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). We recommend adding milk and sugar (if this is to your taste), but if you prefer your tea ‘straight-up’ it is equally acceptable and enjoyable.
Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]
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If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
Buyer pays for shipping to return items to Ye Olde Spice Guy.
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