Raspberry Rooibos

A raspberry in Paris. So, what exactly does a raspberry do in Paris? Well, after visiting the Louvre, seeing the Mona Lisa, going to the top of the Eiffel tower, and strolling down the Champs Elysée, all good raspberries in Paris end up in a nice jam. The French you see are among the world’s great lovers of jam. In Paris, raspberry jam is most often found spread over butter on a sliced baguette or baked inside a croissant. The delicately flavored Rooibos blend we offer here was developed to invoke the mellow flavor of this French treat.

Besides being delicious, this herbal tea is also incredibly good for you. Raspberries contain ellegaic acid, a substance in the family of tannins, a phytonutrient, and are subsequently considered by some nutritionists to be a good source of antioxidants. You’ll notice upon opening the packet that we’ve included a generous portion of dried raspberry pieces to ensure that the goodness of the fruit passes on to the tea. Rooibos itself is also an incredibly nutritious natural delight. The tea is produced in the Cederberg region of South Africa and contains a host of healthy qualities, many of which you’ll find detailed below.

So, brew a pot today and picture yourself in a fruit stall in Montmartre, basket in hand picking up a pound or two of the succulent red berries. Their sweet flavor mixes with the herbal tones of Rooibos in a way that can only be described as très sympathique!

200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients:

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 3-7 minutes. Pour into your cup; add milk and sugar to taste.

Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.