Not a tea at all: a fynbos shrub of the Cederberg, cut and oxidized to a caffeine-free cup of brick red.
Recipe
- Temperature 100 °C · 212 °F
- Plants 3 g
- Water 250 ml
- First steep 5:00
- Each next steep +1:00
- Steeps 2
Lore
Aspalathus linearis grows wild in one place on Earth: the sandstone folds of the Cederberg. Khoisan gatherers cut and bruised it long before Le Fras Nortier proved it could be farmed in the 1930s. It ferments in low heaps under the African sun, turning from green to its famous red.