The country of origin of the red bush is South Africa. Natives used red bush to make a fruity, sweet tea long before Europeans did. The branches of the shrub were dried in the sun and then cut to small pieces. The tea was first exported to far away countries in the 19th century, and its export has been growing ever since. This resulted in a controlled cultivation of the once wild growing shrub. A high-quality red bush tea can be identified by its ruby colour and the soft, sweet, characteristic, aromatic taste.
8-10 minutes brewing time 100° C water temperature 4-5 heaped tsp./1 litre