We are able to supply tea bags (satchets) of both Rooibos and Black
tea. We also supply branded tea or bulk tea packed in 18kg bags.
We have a wide range of export quality tea and would be happy to
supply technical specifications on whatever tea you require.
ROOIBOS TEA FACTS
Rooibos is not a true tea, but a herb. The brew made from the dried
Rooibos leaves is therefore a herbal infusion (known as a tisane)
rather than a tea, but is widely known as Rooibos tea.
Rooibos has a distinctive colour, flavour and aroma, which differentiates
it from most other teas. The flavour can be described as slightly
sweet and fruity.
The vibrant amber colour of Rooibos comes from the natural colour
that develops during the post-harvest “fermentation”
(oxidation) process, brought about by natural enzymes in the plant.
Rooibos is a pure and natural product as it contains no colourants,
additives or preservatives.
Rooibos has no kilojoules.
Rooibos is available as plain or flavoured tea, as loose leaves
or in tea bags. It is often blended with other herbal teas.
Rooibos is graded according to colour, flavour and cut length.
Rooibos ages well and can be stored for long periods without any
deterioration in quality, flavour and taste.
In many countries Rooibos is enjoyed as a hot or cold beverage without
milk, with or without sweeteners. Many South Africans enjoy Rooibos
as a hot beverage with milk, sweetened with sugar or honey.
· Green Rooibos is made from the same plant as traditional
Rooibos. The only difference is in the processing. For traditional
Rooibos, the green leaves and stems of the plant are crushed and
“fermented” before drying. The fermentation step is
actually an oxidation process brought about by enzymes and chemicals
naturally present in the plant. In the case of green Rooibos, the
fermentation process is skipped, and the “green” leaves
and stems are dried directly. Different processes are used to prevent
· Green (unfermented) Rooibos infusion has a lighter tan/yellow
colour and a very mild “green” taste reminiscent of
· Green Rooibos has higher levels of antioxidants than traditional
fermented Rooibos and demonstrates even higher antioxidant and –
in some cases – antimutagenic (cancer-fighting) activities.
· Most green Rooibos is exported. It is used as a tea and
in extract form in beauty and nutraceutical products. (A nutraceutical
is any food substance that provides medical or health benefits,
including the prevention and treatment of disease).
ROOIBOS HEALTH FACTS
· Rooibos is a good source of antioxidants and is the only
known source of a potent antioxidant aspalathin, which could play
a role in combating several lifestyle diseases.
· Unlike black and green teas, Rooibos is naturally caffeine
free (not decaffeinated) and therefore suitable for children, infants
and breast-feeding mothers.
· Rooibos has proven cancer-fighting properties in animal
· Rooibos contains low amounts of tannin. (Tannins are astringent,
bitter-tasting plant polyphenols that bind and precipitate proteins
and interfere with iron absorption in the body.
· After centuries of use, no negative side effects of Rooibos
have ever been recorded.
ROOIBOS SCIENCE AND HEALTH
People have been talking and writing about the health benefits
of Rooibos since the late 1960’s. This widespread anecdotal
evidence and the presence of a blend of antioxidants in the product,
whet the research appetites of several scientists in South Africa
and around the world. They are testing and analyzing Rooibos intensively
to evaluate the potential health properties and to study the complex
mix of active ingredients in Rooibos. The active ingredients in
Rooibos are polyphenolic compounds. Polyphenols are characteristic
chemical structures produced by plants.
A convincing body of evidence confirming the potential health properties
of Rooibos has been built up, mostly based on in vitro work (in
test tubes) and in vivo work (with live animals). Many articles
on the properties and health benefits of Rooibos have been published
in the South African and international scientific literature, including
several research articles in high-impact, peer reviewed scientific
The next step is to confirm that the same health benefits can be
proven in the human body. A research team at the Cape Peninsula
University of Technology, led by Dr Jeanine Marnewick, is now taking
on the challenge of the first ever clinical Rooibos studies in adults
who are at risk for developing heart disease. The study started
in June 2007 and the first results are expected early in 2008. Their
research is co-funded the the South African Rooibos Council.
KEY RESEARCH REFERENCES
A 2007 review of research into Rooibos and honeybush, published
by McKay and Blumberg, is an excellent summary of recent scientific
Reference: McKay DL, Blumberg JB. A Review of the bioactivity of
South African herbal teas: Rooibos (Aspalathus linearis) and Honeybush
(Cyclopia intermedia). Phytother. Res. 21, 1-16 (2007)
During 2006 local research leaders in the field (Joubert &
Schulz) published an overview of the production and quality aspects
of Rooibos and related products.
Reference: Joubert E, Schulz H. Production and quality aspects of
Rooibos tea and related products. A review. Journal of Applied Botany
and Food Quality 80, 138-144 (2006)
In 2003 the American Botanical Society published a comprehensive
review of research on the composition and health benefits of Rooibos.
Reference: Erickson L Rooibos tea: Research into antioxidant and
HerbalGram 59:33-45 (2003)
The first human clinical intervention trial with adults at risk
of developing heart disease started in June 2007 at the Cape Peninsula
University of Technology (CPUT), South Africa. The study was led
by Dr Jeanine Marnewick, with collaborators at CPUT, University
of Cape Town, University of Stellenbosch, North-West University
and the Medical Research Council. The project is co-funded by the
SA Rooibos Council as well as THRIP (Technology and Human Resources
for Industry Programme) of South Africa’s National Research
Marnewick’s study focused on the potential of Rooibos to
protect against oxidative stress and inflammation associated with
the development of heart disease. Oxidative stress is defined as
an imbalance between oxidants and antioxidants, in favour of oxidants.
An excess of these oxidants can damage important cellular components
such as lipids, proteins and DNA, resulting in the development of
several important degenerative diseases.
Men and women, aged 30 to 60, were included in the study. Each
participant had one or more risk factor for heart disease. Examples
of the risk factors are raised serum cholesterol levels, pre-hypertension,
overweight/obesity, inactive lifestyle or a family history of coronary
heart disease. The food and drink intake, as well as blood test
results, of the participants were closely monitored over a period
of 14 weeks. During a key part of the study the participants consumed
six cups of Rooibos per day, followed by a period where they drank
mainly water and no beverages with significant flavonoid content
in order to compare the two different intervention periods.
The results of the trial were announced at a Rooibos science cafe
in Cape Town during November 2008. Dr Marnewick found conclusive
evidence that Rooibos significantly reduced several of the pertinent
risk factors for cardiac disease. The results will be submitted
for publication in the scientific literature during 2009.
ROOIBOS AND HEALTH
As research into the enriching properties of Rooibos continues,
so more and more Healthcare Professionals are becoming 'converts'.
More than just an alternative to tea, Rooibos is documented as:
Boosting the Body's Immune System to help fight against Cancer
Replacing essential minerals that the fast-moving pace of modern
Promoting a healthy, glowing skin due to its concentration of Zinc
Decreasing Cholesterol levels in the blood, thus strengthening veins
and lymph vessels.
Having a soothing effect on the Central Nervous System.
Aiding digestion and overall enhancing of the Body's metabolism
TEA AND HEALTH
Tea is the cheapest beverage on the market with an average retail
price in the South African market of 10 cents per cup, excluding
milk, water and sugar.
A cup of tea is rich in antioxidants, is a natural source of theanine
and helps keep you hydrated - all this in one cup!
Like water, tea is hydrating
We all try to drink lots of fluid everyday, sometimes forcing water
down our throat, but did you know that tea counts towards keeping
you hydrated? Drinking tea contributes towards the 8 glasses of
fluid we need a day. Tea is NOT dehydrating! We commonly forget
that tea is 99.5% water. Many of us believe that as tea contains
caffeine it is a diuretic. What we don't realise is that unlike
coffee, the level of caffeine in a cup of tea is so low that you
can have 6 cups per day without any diuretic effect. In fact this
would only be classified by nutritionists as moderate caffeine intake.
Tea is rich in antioxidants
Tea, like fruit and veg, is rich in antioxidants, which are powerful
substances that can help your body look after itself. Antioxidants
help mop up the bad molecules which enter our body through pollution,
tobacco, smoke or sunlight and can damage our cells over time.
Tea is a natural source of theanine
Since ancient times it has been said that drinking tea brings relaxation.
Scientists are now studying the effects of theanine and it is believed
that although theanine creates a feeling of relaxation, it doesn't
shut down the brain. So it allows you to be relaxed yet alert at
the same time.
Tea has no fat or calories
Tea without milk and sugar has no fat or calories - a cup of tea
with semi skimmed milk contains only 13 calories and 0.5g fat but
you also benefit from valuable minerals and calcium contained in