Free shipping, on orders over 30€ in Greece. Free shipping, on orders over 60€ in Europe. Free shipping on orders over 150€ in other continents.
your cart

Rooibos Tea

Rooibos derives from Aspalathus linearis (Burm.f.) a fynbos plant part of the Cape Floristic Region (South Africa), a known plant that has been consumed since the late 1700s (1). 

Rooibos is low in caffeine and has a low tannin level compared to Camellia sinensis (6). Its taste is naturally slightly sweet. After harvesting Rooibos crops, leaves and stems are cut into small pieces, moistened, and fermented on open heaps (5). Dihydrochalcones of rooibos have been associated with the prevention of chronic illnesses as they possess antioxidant, anti-proliferative, immunomodulatory activities (11).

Rooibos tea has a high phenolic content with anti-inflammatory and antioxidant activities

It has been used for medicinal purposes and it contains active phytochemicals such as aspalathin, luteolin, and quercetin. These active compounds have potent antioxidant, anti-inflammatory, antispasmodic, brochondilator and antimutagenic activities (2). Aspalathin has free-radical capturing properties and is absorbed through the small intestine (3). When rooibos tea is unfermented, aspalathin content is nearly fifty times higher (8). Rooibos is also high in polyphenols such as rutin and quercetin, therefore rooibos is proposed to assist on allergies and digestion discomfort (4). Steeping time is important when drinking rooibos, with ten minutes being the more convenient, as it increases flavanol content (10). Boiling Rooibos tea has been shown to have the highest antioxidants capacities and total polyphenol profiles (12)

Rooibos can improve cardiac parameters

Consumption of rooibos tea offers anticarcinogenic, antimutagenic and cardioprotective effects, with it influencing biochemical and oxidative stress parameters in adults with a heightened risk of cardiovascular disease (7). Benefits were noticed with the daily consumptions of six cups of rooibos. Moreover, Villano and colleagues, reported the same positive effect on lipid profile and oxidative stress in healthy adults who received 500mL rooibos.

1. McKay DL, Blumberg JB. A review of the bioactivity of South African herbal teas: rooibos (Aspalathus linearis) and honeybush (Cyclopia intermedia) Phytotherapy Research. 2007;21(1):1–16

2. Joubert E., Beelders T., de Beer D., Malherbe C.J., de Villiers A.J., Sigge G.O. Variation in phenolic content and antioxidant activity of fermented rooibos herbal tea infusions: Role of production season and quality grade. Journal of Agricultural and Food Chemistry. 2012;60:9171–9179. [PubMed] [Google Scholar] [Ref list]

3. Kreuz S, Joubert E, Waldmann K-H, Ternes W. Aspalathin, a flavonoid in Aspalathus linearis (rooibos), is absorbed by pig intestine as a C-glycoside. Nutrition Research. 2008;28(10):690–701.

4. Fukasawa R, Kanda A, Hara S. Anti-oxidative effects of rooibos tea extract on autoxidation and thermal oxidation of lipids. Journal of Oleo Science. 2009;58(6):275–283.

5. Windvogel, S., 2019, 'Rooibos and Honeybush: From Bush Teas to Potential Therapy for Cardiovascular Disease', in M. C. Hueda (ed.), Nutraceuticals - Past, Present and Future, IntechOpen, London. 10.5772/intechopen.86410.

6. Piek, H., Venter, I., Rautenbach, F., & Marnewick, J. L. (2019). Rooibos herbal tea: An optimal cup and its consumers. Health SA = SA Gesondheid, 24, 1090. 

7. Marnewick J.L., Rautenbach F., Venter I., Neethling H., Blackwurst D.M., Wolmarans P. et al. , 2011, ‘Effects of rooibos (Aspalathuslinearis) on oxidative stress and biochemical parameters in adults at risk for cardiovascular disease’, Journal of Ethnopharmacology 133, 46–52. 10.1016/j.jep.2010.08.061

8. Villano D., Pecorari M., Testa M.F., Raguzzini A., Stalmach A., Crozier A. et al. , 2010, ‘Unfermented and fermented rooibos tea (Aspalathuslinearis) increase plasma total antioxidant capacity in healthy humans’, Food Chemistry 123, 679–683. 10.1016/j.foodchem.2010.05.032

9. Joubert E. & Schulz H., 2006, ‘Production and quality aspects of rooibos tea and related products – A review’, Journal of Applied Botany and Food Quality 80, 138–144

10. Peterson J., Dwyer J., Jacques P., Rand W., Prior R. & Chui K., 2004, ‘Tea variety and brewing techniques influence flavonoid content of black tea’, Journal of Food Composition and Analysis 17, 397–405. 10.1016/j.jfca.2004.03.022

11. Magcwebeba, T., Swart, P., Swanevelder, S., Joubert, E., & Gelderblom, W. (2016). Anti-Inflammatory Effects of Aspalathus linearis and Cyclopia spp. Extracts in a UVB/Keratinocyte (HaCaT) Model Utilising Interleukin-1α Accumulation as Biomarker. Molecules (Basel, Switzerland), 21(10), 1323. 

12. Damiani E, Carloni P, Rocchetti G, Senizza B, Tiano L, Joubert E, de Beer D, Lucini L. Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea. Antioxidants (Basel). 2019 Oct 21;8(10):499.  PMID: 31640245; PMCID: PMC6826389.