Organic Vanilla Rooibos

Its name means red bush in Afrikaans and refers to the needles colour when fermented. Considered the national drink of South Africa, rooibos is enjoyed for its gourmet flavour and its benefits. A very sweet and thirst-quenching theine-free infusion with a mouthwatering vanilla flavour, ideal for both hot and cold brewing. 

Declared the national beverage of South Africa

Often mistakenly called "red tea", rooibos does not come from the tea plant but from a bush which is endemic to a natural reserve in South Africa known as the "Flower kingdom of the Cape". Its Afrikaans name means "red bush" and refers to the colour it take on when the harvested needles have been fermented. Declared the national beverage of South Africa, rooibos is appreciated for its delicious flavour and its beneficial antioxidant polyphenols. Rooibos ifs caffeine-free, very thirst-quenching, and is served to visitors in the mountains (intaba) as a sign of hospitality.

A fair trade approach

This year, Terre d’Oc is joining a Fair For Life approach for Rooibos and supports projects for women (training, access to health services, contraception, etc.)
The Fair For Life teams who accompany the farm workers in Vredendal have created several projects, particularly relative to education with meals, medical care and school supplies for around a hundred children, and also the setting up of phone booths and English and Afrikaans lessons for the Rooibos pickers. All these projects have become applicable thanks to the Fair For Life certification and the will of the teams.

Mango and vanilla
Rooibos Bubble tea

Serves 4


• 20cl water
• 1 tbsp vanilla rooibos
• 80g of white tapioca pearls

• 1 mango
• 20cl coconut milk
• 1 tbsp liquid honey
• ice cubes

1. Bring water to the boil. Remove from heat, infuse vanilla rooibos for about ten minutes. Filter.

2. Boil the tapioca pearls in a large amount of water for 20 minutes. Leave for 20 minutes, strain and rinse under cold water.

3. Peel the mango and cut into small pieces. Put the pieces in a blender, add coconut milk, honey and a few ice cubes. Blend until mixture is smooth.

4. Put the tapioca pearls at the bottom of a large glass, add the coconut-mango mixture to halfway and pour the infused tea over it up to the top. Mix well.