South Africa's Cederberg region is rooibos country, and long before it ended up in a blend like this, the Khoisan people were harvesting the wild bushes there for their own herbal drinks, using the leaves both as medicine and, eventually, just for the taste. The plant's use nearly disappeared when European colonists pushed into Khoisan territory during the mid-18th century, scattering the communities who knew it best. It took a Swedish botanist, Carl Thunberg, rediscovering the leaves in 1772 to bring rooibos back into wider use, and a Russian immigrant later began marketing it commercially in 1904. Demand spiked again during the Second World War, when supply disruptions from Japanese-occupied tea regions pushed buyers toward South Africa, and rooibos found a bigger audience still after Annique Theron published a book on it in 1968.
This blend pairs that rooibos base with Earl Grey's bergamot oil and lemon peel, giving a cup that leans floral and lemony rather than earthy. Expect rose and honey alongside the citrus, sitting on a smooth, mellow rooibos backbone, with a golden-red, dark-toned liquor in the cup. Being rooibos rather than true tea, it's naturally caffeine-free and low in tannins, so it also takes a longer steep without turning bitter.
Tea & Coffee recommends brewing it with freshly boiled water for around ten minutes. A slice of lemon suits it well, and honey works for anyone who wants it sweeter, though it holds up fine served plain too. Rooibos has long been drunk as a herbal remedy by the Khoisan and, later, prized by South African households for the minerals it's said to carry, though with this particular blend it's the Earl Grey lift that stands out most in the cup.
