Traditionally harvested in ancient times by the Khoisan nomadic ethnicities of South Africa, Rooibos (Aspalathus linearis) became popularized through Dutch efforts to find an indigenous African proxy to black tea. What they found is a robust leaf rich in polyphenols, low in tannins, free of oxalic acid, and containing alpha hydroxyl acid- a key ingredient in skincare rarely found in food. Once fermented, the natural green leaves turn to their famous red-brown color. We use both green and red Rooibos for their different flavor profiles and antioxidant levels. It's also thought to be an especially good tea for expecting mothers, with a mineral profile consisting of iron, calcium, magnesium, and zinc.
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