canton
rooibos
glow
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Description
Our Rooibos is sustainably harvested by a small co-operative in the Cederberg Mountains of South Africa. The native bushes grow wild in the arid, rocky terrain and the richness of flavour is unique to this bush and region. Honeybush boosts the blend’s antioxidants for many benefits, such as skin and hair health. Mint adds an uplifting twist and, as it’s naturally caffeine-free, enjoy it at any time of day.
Ingredients
Rooibos, Honeybush, Spearmint
Origin
South Africa, Portugal. An exclusive Canton recipe, blended in Alsace, France.
Infusion
For one cup, measure out 3 grams or 1 teabag into your teapot or brew mug.
Heat 250ml of water to 95°C.
Pour your heated water over the leaves and steep for 4 minutes. Drink.
Steeped Shade
FLAVOUR PROFILE
honeyed
sunbaked
antioxidant
Honeybush, sourced from the same co-operative as the rooibos, makes a special addition to this infusion. It offers a delicious layer of sweetness, perfectly complementing the rich, caramel, date flavour of the rooibos. The full-bodied sweetness of the honeybush rounds out the smooth, gentle flavour of the rooibos to give the infusion another layer of complexity beyond the taste of dried fruit and vanilla. The final addition of spearmint gives this blend an uplifting twist – all the flavours all come together beautifully to create an incredibly refreshing infusion made for drinking at any time of day as it’s naturally caffeine-free. Enjoy it to rehydrate in the morning and to help put the spring in your step, as an afternoon pick-me-up or an evening tonic at the end of a long day.
ORIGIN
Wupperthal Co-operative,
South Africa
The arid and rocky climate of Wuppertal in South Africa’s Cederberg Mountains makes the ideal growing conditions for this rooibos. It grows untamed and wild like tall grass and, at harvest, the pickers carry huge armfuls of the rooibos back to the estate to be processed by hand. The co-operative is only small and it’s run by the local people. The rooibos we source from this co-op is unique to this region and this particular bush. Once the rooibos is picked, it’s dried in the sun, which oxidises it – taking it from green to a lovely red colour and giving it a rich sun-baked quality.
