A sweet, hardy herb that makes a bold, brothy brew. The traditional way to make rooibos is to infuse on the stovetop in a pot (or coffeepot), for a long period. You can steep it all day and it only gets sweeter.
I only let it simmer for an hour or two, after bringing to a boil, because I don’t want to wait for that wonderful taste. If you haven’t heated rooibos for at least an hour, you’re missing the flavor of rooibos.
Extra can be left steeping, and reheated in the pot later—just as delicious! Only make sure not to overboil it, because I notice it becomes a little astringent that way. The long steep method calls for slightly less leaf.
Flavors: Drying, Nutty, Sweet, Tobacco