Capetown

Premium Natural Ingredients

Our Capetown blend features carefully selected ingredients:

• Rooibos Super Grade: Premium red bush tea from South Africa's Cederberg region, naturally caffeine-free and rich in antioxidants
• Pineapple: Sweet, tropical fruit pieces that add natural sweetness and bright flavor notes
• Papaya: Tender fruit pieces contributing subtle sweetness and smooth texture
• Marigold & Cornflower Blue: Carefully chosen flowers that add visual beauty and subtle flavor notes
• Natural Flavoring: Enhances the tropical fruit profile while maintaining authenticity

Creating the Perfect Cup

• Hot Brewing: Use 15-20g (about 2-3 tablespoons) per liter of water. Pour 100°C (212°F) water over the leaves and steep for 7-10 minutes. The longer steeping time allows the full flavor to develop without risk of bitterness.
• Iced Tea Method: Double the amount of tea used and steep as directed. Pour over ice or refrigerate.
• Serving Suggestions: Enjoy plain or add honey for sweetness. Excellent with a slice of lemon or orange.

Traditional Wellness Benefits

This blend combines the traditional benefits of its carefully selected ingredients:

• Rooibos Benefits: Rich in antioxidants, particularly aspalathin, which may help protect cells from damage. Studies suggest it may support heart health by inhibiting enzymes related to cardiovascular disease.
• Digestive Support: The natural compounds in rooibos may help ease digestive discomfort and support healthy digestion. Its anti-inflammatory properties could help soothe digestive issues.
• Bone Health: Contains minerals that may support bone density, including calcium, fluoride, and manganese.
• Skin Health: The antioxidants in rooibos, combined with vitamin C from tropical fruits, may help protect skin cells and support collagen production.
• Stress Relief: Naturally caffeine-free, making it perfect for evening relaxation without disrupting sleep patterns.

A Journey Through South African Tea Culture

Rooibos, meaning "red bush" in Afrikaans, has been harvested by the indigenous Khoisan people of South Africa's Cederberg region for centuries. Originally discovered growing wild on the mountain slopes, it became a cheaper alternative to expensive black tea during World War II. The technique of fermenting the leaves to achieve the characteristic red color and sweet flavor was pioneered by Benjamin Ginsberg in 1904. The tea gained international popularity when Annique Theron published a book in 1968 about its benefits for infants suffering from colic. Today, rooibos remains a symbol of South African heritage, celebrated for its unique taste and health properties.