The origin of Rooibos tea lies in the south of Africa. The indigenous people used the Rooibos bush long before the Europeans for the production of a fruity-sweet tea. Branches of the bush are dried in the sun and then crushed. The export of tea to distant countries began in the early 19th century and continued to expand until today. The result was a cultivated cultivation of the once exclusively wild growing shrub. A high-quality Rooibos tea can be recognised by its ruby-red colour and its soft and sweetish, typically aromatic taste. The leaves tend to have long needles.
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