Rooibos still carries a reputation as a winter drink, but this blend proves that wrong—the cinnamon and almond give it the warmth of a Christmas cup any time of year. The base is South African rooibos, grown in the Cederberg region where summer temperatures climb past 40C and the shrub has adapted to genuinely harsh, changeable conditions. It's been part of the diet of the Khoisan people of that region for a very long time, and though the tradition nearly disappeared after European settlement disrupted the tribes in the 18th century, a Swedish botanist named Carl Thunberg rediscovered the leaves in 1772 and brought them back into wider circulation. Exports spread globally in the early 20th century, and demand rose again during the Second World War when Western nations that had relied on Asian tea regions turned to South Africa instead.
This particular blend layers almond slices, orange blossom, and freeze-dried apple over the rooibos base, and the cinnamon is what carries it. Expect a coppery, light-toned liquor and a full-bodied cup: cinnamon and almond come through first in the aroma, with orange blossom, rose, apple and a faint nuttiness rounding out the taste. It finishes soft rather than sharp. Rooibos is naturally caffeine-free, so this one works well in the evening or any time you want the flavour without the stimulant. Note that it contains almonds, so it's not suitable for anyone with a nut allergy. Tea & Coffee suggests brewing with freshly boiled water for 8 to 10 minutes; a spoonful of honey suits it if you like your rooibos a little sweeter, though it stands fine on its own.
