Rooibos

Habitat & Origin

Rooibos (Aspalathus linearis) is an endemic shrub from the Cederberg and surrounding areas in the Western Cape of South Africa. In this rugged, semi-desert landscape, the deep-rooting plants grow in acidic, sandy soils and experience large temperature differences between day and night. The needle-like twigs are harvested in the South African summer, finely chopped, and then moistened and spread out to initiate a soft fermentation and oxidation. Afterward, they are dried in the sun, which enhances the characteristic reddish-brown color and honey-like scent. Maison Tisane chooses rooibos based on origin, cut level, and scent: evenly cut needles with a warm, clean nose and minimal dust, for a full but not muddy infusion.

Active compounds

Rooibos contains aspalathin, nothofagin, and soft aromatic wood components that determine the warm, honey-red signature. These compounds give infusions a round, tannin-free structure with a mild, almost vanilla-like sweetness. In blends, rooibos works as a soft, soothing base that brings warmth, depth, and a long, friendly aftertaste.

Ayurvedic approach

Rooibos has a warm, honey-woody signature that mainly soothes Vata in Ayurveda and softly tempers Pitta, while Kapha remains neutral. In the South African Cederberg mountains, rooibos was seen as 'mountain needle', a plant that gathers color and sweetness even under extreme drought. That story of resilience resonates in infusions. Energetically, rooibos feels like late afternoon warmth — round, reassuring, and softly gathering.

Flavour profile & Blending