Remarks:
 The origin of the rooibos tea lies in the south of Africa. The natives used the rooibos long before the Europeans for the production of a fruity, sweet tea. Branches of the shrub are dried in the sun and then crushed. The export of tea to distant countries began at the beginning of the 19th century and has continued to expand until today. The result was a cultivated cultivation of the shrub that once grew exclusively in the wild. A high-quality rooibos tea can be recognized by its ruby red color and the soft and sweetish taste that is typical in its character. The leaf material has rather long needles.
 8-10 minutes steeping time
 100 ° C water temperature
 4-5 heaped teaspoons / 1 liter