Rooibos Espresso

Tea type
Rooibos Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jillian
Average preparation
205 °F / 96 °C 2 min, 0 sec

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From redespresso

Combining the style of coffee with the goodness of tea, red espresso is the world’s first tea espresso! Made using only the finest Rooibos tea, grown at the highest altitude in the Cedarberg Mountains of South Africa and delicately refined under patent, red espresso delivers an authentic tea espresso, which is delicious and good for you. Richer, more flavourful and with more antioxidants than any other tea, red espresso captures the pure essence of Rooibos tea – espresso-style!

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6 Tasting Notes

90
6770 tasting notes

Ahhhh…we meet again!

I STILL have like a pound of this! WOW! Yup! Look for this in your packages!

I will keep some but I have way too much to keep in my stash :)

James R

If you have any extra I’m dying to try that!

TeaEqualsBliss

Drop me a note with your addy

ScottTeaMan

Sounds very interesting & quite good. :D

Babble

I remember having that a loooong time ago. I didn’t know it was still around.

James R

Got my Moka Pot ready for this one!

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2603 tasting notes

2 “perfect teaspoons”
brewed in ingenuitea abt 2-3 min
added ~2tsp vanilla coconut milk creamer and a dash of cinnamon sugar.
served in bodum travel mug

Very nice latte to go; steamed/frothed milk and vanilla honey would be even better though.

Preparation
Boiling 2 min, 30 sec

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90
25 tasting notes

I finally decided to order some of this stuff off Amazon, as my experiments using regular rooibos in my espresso machine were working pretty nicely. If you are skeptical, let me assure you: this is a significantly different rooibos than you are used to. It is powdery and sort of hay-like and nothing close to using traditional rooibos you’ve ground yourself in a food processor (I haven’t tried using a coffee or burr grinder, though).

Anyway, the taste is like extra, extra strength rooibos. I usually drink this tea at double strength anyway, but red espresso is even stronger than that. Suffice to say, it is perfect for making specialty drinks. So far I’ve had made some cappuccinos, lattes, and even a couple Fresh Red drinks (red espresso poured over fruit juice; in my case I used white grape, but they recommend apple), with excellent results.

Before trying red espresso, I was hoping that I wouldn’t notice too much of a difference between it and traditional rooibos. But unfortunately for my wallet and the space dedicated to my ever-growing tea collection, this stuff is its own beast. I will probably have to keep a both it and traditional rooibos on tap, ready to go when the situation demands it.

Preparation
200 °F / 93 °C 0 min, 45 sec

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96
3 tasting notes

Seems a bit odd to make a tasting note for this as if it’s a normal tea, since I always put it through a moka pot and then use it as a base for lattes.

My favoured drink at the moment is one shot of red espresso and two tablespoons Monin Maple Spice syrup, in hot, frothy milk, with a sprinkle of maple sugar to finish. Perfection.

Also made a good iced tea in the summer: just added to water and ice, then tossed in some peach syrup to taste.

Preparation
Boiling 3 min, 15 sec

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