A sweet, hardy herb that makes a bold, brothy brew. The traditional way to make rooibos is to infuse on the stovetop in a pot (or coffeepot), for a long period. You can steep it all day and it only gets sweeter.

I only let it simmer for an hour or two, after bringing to a boil, because I don’t want to wait for that wonderful taste. If you haven’t heated rooibos for at least an hour, you’re missing the flavor of rooibos.

Extra can be left steeping, and reheated in the pot later—just as delicious! Only make sure not to overboil it, because I notice it becomes a little astringent that way.

Flavors: Drying, Nutty, Sweet, Tobacco

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I drink tea to calm my anxiety and focus my thoughts away from distracting gobbledygook, like scraping the flotsam from the brim of the bowl. It also helps me to breathe, and helps keep my sense of smell and taste sharp.

All in all, I think it’s a matter of how you want to approach and experience YOUR brewing process, and not ultimately a reflection on the infusion thereby derived. In other words, one can yield consistently familiar results one way or the other, whether with spoon or scale, steam or gauge, motions or timer, and measuring cup or gaiwan.

To put it simply… oh, just make the tea!


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