Rooibos forms the base of this blend, paired with green honeybush, both grown in South Africa. Fennel, camomile, aniseed and safflower round it out, giving a cup that leans sweet and earthy with herbaceous, floral undertones alongside notes of roasted and medicinal character reminiscent of coffee. None of the plants involved carry caffeine, so the infusion is naturally free of it — worth knowing if you're avoiding the stimulant found in true tea and coffee but still want something to sip in the evening.
Each ingredient has its own history in folk use. Rooibos has long been reached for around hay fever, honeybush's phytoestrogenic compounds are associated with easing menopause discomfort, and fennel is traditionally used to settle digestion, including complaints linked to irritable bowel syndrome. Camomile is a familiar choice for those chasing better sleep, and safflower turns up in traditional use for blood sugar, cholesterol, inflammation and dry skin. These are long-standing associations rather than settled medical claims, but they explain why this particular combination of herbs keeps showing up together.
To brew it, use freshly boiled water at 100°C and give it a generous steep of around 7 to 8 minutes — on the longer side for an herbal blend, which suits the denser, woody character of rooibos and honeybush. No milk, sugar, or other additions are needed; the fennel and camomile already lend natural sweetness. Tea & Coffee, the vendor behind this particular blend, packs it fresh to order rather than holding stock, which is worth knowing if freshness matters to you when buying loose leaf herbal tea.
