Rooibos South African Red Bush And Lavender Tea Recipes
ROOIBOS (SOUTH AFRICAN RED BUSH) AND LAVENDER TEA
Yesterday I was going through the drive-through coffee hut and saw a brand of tea of which I was not familiar. The brand is Zhena's Gypsy Tea and one of her "specialteas" is one marketed as Red Bush Lavender Tea. Here is my copycat version of this mild-tasting herbal tea. Red Bush (in Afrikaans: Rooibos) is available online and in some natural food stores and gourmet shops. Www.gypsytea.com describes red bush tea as: : "Rooibos (pronounced roy-boss) has been used for its medicinal properties in South Africa since the early 1900's. South Africans attribute the plant with several positive benefits including headache relief, reduced allergic reactions, and even colic relief in babies. Scientists have found Rooibos to be beneficial in the treatment of liver diseases, diabetes mellitus, certain skin disorders, and cataracts". Caffeine-free and low in tannins.
Provided by COOKGIRl
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil enough water to fill up your teapot.
- Place the red bush tea and lavender blossoms in the tea infuser; set in teapot.
- Pour the boiling water into the teapot, cover with a tea cozy and steep 5 minutes.
- Serve with orange slices (or lemon slices) and sugar on the side.
- Note that both the amount of tea used and amount of flowers used are estimated.
- Also delicious as iced tea!
Nutrition Facts :
AFRICAN RED BUSH (ROOIBOS) SUN TEA
With the intense heat we get in the southwestern portion of the US every summer, a nice tall glass of ice tea really hits the spot. I love this particular type of tea because it has so many health benefits. It is herbal, low in tannin and has no caffeine. I used the Numi brand, but other brands as long as they are good quality should work as well. Once done I like to put the tea in a tall glass with a slice of lime or lemon and a tsp. of agave nectar to sweeten.
Provided by Chef Joey Z.
Categories Beverages
Time 10m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Fill a 4 quart jar with filtered water.
- Remove the string from each tea bag and put it into the jug of water.
- Set the jug with the tea bags and water in the direct sun and leave all day. The hotter the sun the better.
- Once finished set the jar with the tea bags in it into the fridge and let it chill over night or longer.
- Enjoy!
Nutrition Facts : Sodium 4.7
RED BUSH-INFUSED VERMOUTH
This tea-infused vermouth was developed by EO bartender Milos Zica for the Quiet Storm cocktail (page 118). Also known as rooibos, South African red bush tea is a robust herbal tea with a rich mahogany color. We recommend the Silence rooibos tea blend from T Salon, which is where the cocktail's name partially derives from. Like the Vermouth de Provence (opposite), this vermouth is created with the hot infusion method that requires steeping the tea and other ingredients in a small amount of vermouth to make a concentrate. The color of this infused vermouth is a rich pumpkin orange.
Yield makes 3/4 quart
Number Of Ingredients 3
Steps:
- Pour 1 cup of the vermouth into a small saucepan over low heat. Add the tea and slowly bring to a boil, then remove immediately from the heat. Squeeze the lemon peel over the mixture, then drop it in. Stir gently and allow to cool for 30 minutes. Strain the infusion through cheesecloth into the vermouth bottle with the remaining vermouth. Store at room temperature. Will keep indefinitely.
SOUTH AFRICAN ROOIBOS (REDBUSH) ICED TEA
Rooibos tea (known in Britain as Redbush), grown in South Africa is naturally caffiene free and low in tannins so it's healthier and doesn't have the heavy tannin taste that puts me off most regular teas. You can also buy Organic Rooibos which is even better. This iced tea lasts for ages in the fridge and it's really light and refreshing!
Provided by CafeCulture
Categories Punch Beverage
Time 33m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut the orange and lemon into 4 thick slices each.
- Put all the ingredients into a glass jug and cover with boiling water.
- Leave to stand for 30 minutes.
- Strain, lightly squeezing the excess liquid from the teabags, fruit and mint.
- Pour strained tea into a 2L container and top up with cold water.
- Serve over ice with a little sugar syrup (if you like it sweeter) and a few slices of mixed citrus fruit (if you want to show off) -- .
Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 0.5, Carbohydrate 4.5, Fiber 1.4, Sugar 2, Protein 0.4
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