I Am A.... Rooibos Tea

The Newsy Neighbour Magazine

www.TheNewsyNeighbour.com

May Issue 115

Article Provided By: Kathryn Hartwell

Well, actually I’m not really a tea; I’m a bush, but people use me as a tea. You can use all sorts of plants and herbs as teas, so why not me? My name is “Barke” which means “blessings” and I’m a small “Red Bush” and I live in Africa – Cedarberg to be exact, that’s near Cape Town, South Africa. I form a part of the fragile fynbos biome, which means I form a symbiotic relationship with local micro-organisms. Past attempts to grow me outside where I live, in places as far away as the United States, Australia and China, have all failed. We will only ever live in Africa, but that’s ok with us. Ke a go rata – I Love You, Africa.

You’re probably wondering how on earth this whole thing started, and I’m going to tell you. You see, in the 17th and 18th centuries, European travelers and botanists visiting the Cederberg region in South Africa noticed us and in 1772, Swedish naturalist Carl Thunberg noted that "the country people made tea from a red bush”. The local people would climb the mountains and cut the fine needle-like leaves from my wild ancestors, then rolled the bunches of leaves into hessian bags and bring us down the steep slopes on the backs of donkeys. Our leaves were then chopped with axes and bruised with hammers, before being left to dry in the sun. We became more popular than black tea! In 1904, Benjamin Ginsberg, a Russian/Jewish settler to the Cape, riding in the remote mountains, became fascinated with us, so in the 1930s he persuaded local doctor and Rhodes Scholar Dr. Le Fras Nortier to experiment with cultivating us and it worked. He grew my first cousins on the “Klein Kliphuis” farm. The farm became a tea farm, and within ten years the price of our seeds soared to an astounding £80 a pound, the most expensive vegetable seed in the world. Since then, we grew huge in popularity in South Africa, and now you can buy me worldwide. I bet you can buy me at your local store and you certainly will want to when I tell you how amazingly wonderful I am for you!

I am so wonderful for you I’m just going to list all the good benefits so you can see what I’m talking about.

I am Caffeine free; I grow naturally without any caffeine, which means I do not need to undergo a chemical process to remove the caffeine. It also means that anyone can drink me including children & pregnant women and you can drink as much as you want. 

I contain powerful antioxidants, which help to protect the body in a number of ways. Two polyphenol antioxidants called aspalathin and nothofagin are found in high concentrations in my leaves and they protect the body by fighting free radicals. These are unstable cells, which attack healthy cells in order to stabilize themselves. My polyphenols also have anti-inflammatory properties and can safeguard against heart disease. 

I prevent against some cancers as some studies have demonstrated a link between consumption of rooibos tea and a reduction of cancer-causing chemicals. This is because of my high level of dominant antioxidants, some of which have anti-mutagenic (anti-cancer) properties. This means that they defend cells & DNA against damage and inhibit them from developing into cancer. 

I have a high mineral content and several minerals that are vital to health. These include: magnesium (essential for the nervous system), calcium & manganese (essential for strong teeth and bones), zinc (important for metabolism) and iron (critical for helping blood & muscles distribute oxygen). 

I improve circulation because one of my many potent antioxidants is called Chysoeriol. It can improve circulation by preventing the activity of the enzyme that triggers cardiovascular disease. I’ve also has been known to lower blood pressure and cholesterol. 

I can relieve stomach complaints because of my high levels of flavonoids, especially one called quercetin. It has the ability to relieve numerous abdominal ailments such as cramps, diarrhea and indigestion. Flavonoids are known to help reduce spasm, inflammation and allergies. I can even alleviate colic in babies and because I’m totally caffeine free, babies can drink me. 

I aid absorption of iron because unlike most black teas, which prevent the body from absorbing iron effectively because of the tannins they contain, I actually support the body in absorbing iron. 

I can relieve skin conditions and help you look more beautiful! I contain phenylpyretic acid, which can help to improve acne, psoriasis and eczema. You can apply a freshly brewed and cooled tea bag to the affected areas and it will soothe and heal any inflammation. 

I can protect against Parkinson’s/Alzheimer’s disease and protect against a process known as lipid peridoxation. This occurs when free radicals damage brain cells and nerve tissue. If this is prolonged, it can lead eventually to progressive and deteriorating brain disease, such as Alzheimer’s. 

I encourage restful sleep because I can be consumed as often as you wish and at any time of day. Many people choose to drink me before bedtime as I can help with insomnia due to my high mineral content and lack of caffeine. I make people feel calm and relaxed.

Now, you can see I was not telling you a story; I would never fib when it comes to your health. The fun part besides just drinking me is just adding me to recipes. Yes, you heard me right. Here are three of my favourite and most delicious recipes. You’re going to LOVE these.

Vanilla Rooibos Tea Cookies

¼ cup                                                                                                     2 tbsp Rooibos tea leaves (about 5 tea bags)

1 vanilla bean, whole, ends trimmed, cut into segments              1 ¼ cup flour

¼ cup powdered sugar                                                                        ¼ tsp salt

1 tsp vanilla                                                                                          2 tsp milk

½ cup butter                                                                                         1 ½ tbsp raw sugar

Heat a small stainless steel pan over medium heat. When pan is hot, add rooibos leaves, and shake pan to distribute tea into a single layer. Toast for about 2 minutes, until tea is fragrant but not darkened. Depending on your leaves, this may happen much more quickly; watch it carefully. When leaves are fragrant, transfer them to a bowl and let cool for a couple minutes. Combine the sugar, vanilla bean, and rooibos in the bowl of a food processor and pulse for about 2 minutes, until there are no chunks of bean left in the bowl. Add the powdered sugar, flour, and salt to the bowl and pulse a few times to combine. Then add the milk, vanilla, and butter and pulse several times, until a dough forms. Turn dough onto a very lightly floured surface, gather it together, and roll it gently into log 1.5-inches in diameter. Sprinkle turbinado (raw) sugar on a plate or work surface, and roll cookie dough log in the sugar, making sure to cover the entire surface of the log with sugar. Wrap log in plastic or wax paper and transfer to the fridge or freezer for at least 30 minutes to chill. (You can leave the log in the freezer and slice off cookies one by one, whenever the urge strikes.) When ready to bake, turn on the oven to 375°F and line a baking sheet with parchment paper. Remove log from fridge or freezer, and cut 1/3-inch slices off the log, rotating the log as you go to ensure that cookie slices stay round. Transfer cookies to the prepared baking sheet, leaving 1/2 inch between each (they don't really spread, but they need breathing room to crisp up). Bake for 12 minutes, until cookies are just starting to brown. Leave on the cookie sheet to cool for 5 minutes, and then transfer to racks. Cookies will keep in an airtight container for several days. Makes 36 cookies.

Rooibos Cauliflower

The mild flavour and subtle sweetness of cauliflower compliments the herbal rooibos very well.

1 tbsp loose-leaf rooibos tea                              1/2 cup boiling water

1 lb cauliflower florets                                       2 cloves fresh garlic

1-2 tbsp butter                                                      milk or half-and-half, optional

Steep the tea in the boiling water for seven minutes then strain out leaves. Cook the cauliflower with the garlic and tea until the florets are very tender. Mash until smooth. Add the butter. If you prefer a creamy rich texture add milk or half-and-half until it reaches your desired consistency. You may also want to add a grated cheese of your choice.

Savory Rooibos Stew

Submitted by: Julie Anderson
A savory rooibos broth which enhances a pork and vegetable stew. The flavourful earthy rooibos tea makes a unique broth that transforms plain meat and vegetables into a memorable wholesome meal.

¼ lb pork loin roast                                                             6 fresh sage leaves

3 tsp Rooibos Tea                                                                ¼ small white onion

1 green onion, chopped                                                      5 small new red potatoes

1 Portobello mushroom cap                                              2 cloves fresh garlic

1 tsp Oregano                                                                       ½ tsp Thyme

½ tsp black pepper                                                              2 tsp olive oil

Boil 3 cups water, add tea leaves and let steep for 7 minutes. Straining out the tea leaves and pour tea into a sauce pan that has a lid. Add quartered potatoes, a dash of pepper, cover dish and let boil until potatoes are soft. In a frying pan place olive oil, cubed pork, white onion thinly sliced, 1/2 tsp thyme, 1 tsp oregano, dash of salt, and dash of black pepper. Lightly sauté meat and onions on medium-high heat. Add pork, onions, and the juices they were cooked in, sliced Portobello mushrooms, pressed garlic, chopped green onion and sage to boiled potatoes in rooibos broth. Reduce heat to medium and let cook with lid on until meat is cooked through. Serve this savory rooibos broth, pork, and vegetables garnished with a handful of ground pistachio nuts and a side of thick crusty bread.

There now, I have shared some different way to make me a part of your life besides drinking me every single day!

Ke a go rata!

Barke

Kathryn Hartwell

References: food52.com and undergroundhealth.com