Rooibos Tea Organic: A South African Treasure
Hailing from the rugged Cederberg mountains of South Africa, Rooibos (Aspalathus linearis) is a botanical steeped in heritage. Known as "Red Bush," this caffeine-free wonder has been harvested for centuries, prized for its deep earthy sweetness and vibrant amber hue.
Versatility in Every Drop
Rooibos is a chameleon in the beverage world. While it is a staple for herbal teas, its robust flavor profile makes it a favorite for modern craft applications:
-
Brewing & Non-Alc: Its natural tannins provide body and a honey-like finish to kombuchas, craft sodas, and alcohol-free spirits.
-
Distilling: In the world of Gin, Rooibos acts as a unique botanical, offering a woody, nutty base that bridges the gap between citrus and spice notes.
Key Flavour and Aroma Notes:
Our organic Rooibos tea (Aspalathus linearis) is defined by its deep, characteristic richness and a clean chemical profile that ensures a high-quality sensory experience. On the nose, it offers a warm, woody aroma with distinct notes of honey and sun-dried earth, a profile preserved through careful processing that maintains a 6.6% moisture content for optimal freshness. When brewed or infused into spirits and non-alcoholic beverages, it delivers a naturally sweet, nutty flavor with a smooth, full-bodied finish and minimal astringency. The exceptionally low acid-insoluble ash content of 0.2% further reflects the purity of this botanical, allowing its delicate floral undertones to shine through without interference.
Sensory Profile
Aroma:
Deeply aromatic with warm, woody notes and a characteristic honey-like sweetness.
Flavor:
Full-bodied and naturally sweet with a nutty undertone; low in tannins, providing a smooth mouthfeel without bitterness.
Appearance:
Fine, needle-like leaves with a rich, reddish-brown color upon oxidation.
Applications in Distilled Beverages
In the world of craft distillation, organic Rooibos (Aspalathus linearis ssp. DAHLGR.) serves as a versatile and sophisticated botanical. Rooibos offers distillers a stable and concentrated flavor yield during maceration or vapor infusion. Its profile acts as a robust "bridge" botanical in Gin production, where its earthy, woody core complements juniper while its natural honeyed sweetness softens the bite of higher-proof spirits.
Whether used to add a nutty base to a botanical blend or to provide a natural amber hue in "Pink" or "Old Tom" style spirits, this organic Rooibos is a premium choice for innovative beverage creators
Preparation and Extraction Tips for Craft Distillers
For craft distillers working with **organic Rooibos** (*Aspalathus linearis*), the botanical's structural properties and high purity levels (0.2% acid-insoluble ash) offer unique advantages for flavor extraction.
1. Maceration (Cold Compounding)
Maceration is the most effective way to capture the deep amber color and "honey-forward" sweetness of Rooibos.
Spirit Base: Use a neutral spirit at roughly 50% ABV for optimal extraction of both water-soluble and alcohol-soluble polyphenols.
Technique: To maximize surface area, ensure the fine-cut leaves are fully submerged; because Rooibos is naturally low in bitter tannins, it is more forgiving than black tea.
Duration: A maceration period of 3–5 days is typically sufficient for a balanced profile, though some distillers extend this for a more "woody" and intense base.
2. Vapor Infusion (Gin Basket)
If a clear spirit with delicate, floral top notes is the goal, vapor infusion is preferred over direct boiling.
Character: This method extracts the volatile "Fynbos-floral" and "rose perfume" aromas without the heavier, earthy pigments.
Placement: Place the Rooibos in the vapor path (gin basket) just before the condenser. The lower temperature of the alcohol vapor compared to the boiling wash prevents the "cooked" flavors that can occur in a pot still.
3. "Post-Distillation" Infusion
For a "Rooibos Red" Gin or a flavored spirit, distillers often macerate the botanical *after* the final distillation.
Color Retention: This allows you to retain the vibrant reddish-brown color that would otherwise be lost during the distillation process.
Stability: Since this batch has a 6.6% loss on drying (moisture content), it is shelf-stable and won't significantly dilute your final proof when added post-distillation.
4. Preparation Tip: The "Espresso" Method
For rapid extraction in non-alcoholic or low-ABV bases, treat the fine-cut Rooibos like espresso. High-pressure, high-temperature extraction (around 90°C–95°C) yields a dense, "syrupy" concentrate that serves as an excellent base for botanical cordials or alcohol-free "Gin" alternatives.
Form:
- Organic Rooibos Tea Cut
Pack Sizes:
- 100g
- 1 Kg (SAVE 41% OFF 100g Price)
- 5 Kg (SAVE 16% OFF 1Kg Price)
- 25 Kg (SAVE 29% OFF 1Kg Price)
Botanical Name:
Aspalathus linearis ssp.DAHLGR.
Country of Origin:
South Africa
Quality You Can Trust
Every gram of this organic Rooibos undergoes rigorous testing to ensure purity and consistency. This batch shows a loss on drying of 6.6% and a total ash content of 2.2%, confirming its high-grade composition and careful processing.
Batch Analysis:
- Lot # B454060 Best Before 23-June-2029
| Method | Recommended Dosage | Extraction Time | Key Sensory Outcome |
| Vapor Infusion | 5–10g / Liter of Finished Spirit | Single Run | Delicate floral top notes, light honey aroma, crystal clear finish. |
| Cold Maceration | 15–20g / Liter of Neutral Spirit | 72–120 Hours | Deep earthy core, nutty base notes, mild natural sweetness. |
| Post-Distillation | 5–8g / Liter of Finished Spirit | 24–48 Hours | Vibrant amber/red color, prominent woodiness, rich mouthfeel. |
| Concentrate (Non-Alc) | 50–70g / Liter of Water | 5–10 Minutes | Intense "tea-liqueur" profile, heavy body, high natural sugar perception. |