ROOBIOS ABIGAIL BANISTER-JONES Rooibos: literally ‘red bush’ in Afrikaans. It’s a part of the Fynbos (meaning ‘fineleaved plants’) native to the western and eastern Cape provinces in South Africa. Tasty, never bitter, and free from caffeine makes a perfect before bed cuppa. It also goes great with scotchfinger biscuits. I like the kind that comes in a big box of square teabags- they don’t have string so you have to use a teaspoon. A nice variation is vanilla rooibos. 1. Secure a medium mug and plop the teabag in. 2. Boil water until your kettle whistles or switches off. 3. Poor water into mug, leaving a little room at the top for milk or cold water as desired. 4. Steep until a nice red colours the water. No matter how long you leave the teabag in, the flavour will never get bitter- but if you have your tea from weak to medium strength then I recommend keeping the teabag on a plate for a second cup later.
Enjoy!
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5. Poor in milk (if desired) or a touch of cool water so you don’t burn your mouth, and if you have a sweet tooth, why not mix in a little spoon of honey?
