masala chai rooibos
mouth enlightening malabar spices combine with sweet rooibos to create a herbal treat.

origin
south africa

infusion
reddish orange to full color (depends on brewing time and quantity used) bright, milk adds a lovely creamy note and brightness.

ingredients
premium rooibos
chopped and powdered ginger
chopped and powdered cardamom
chopped and powdered coriander
chopped and powdered cinnamon
chopped cloves
chopped black pepper.

information
this herbal tea is sometimes referred to in our office as the blend with an identity crisis.  why?  well, what else do you call it when you have a mix that combines the mellow character of rooibos, with the sensual spiciness of masala chai?  is it relaxing?  is it a pick me up?  or is it both?

confused?  let us explain.  rooibos is well known to be one of the most relaxing hot beverages one can brew.  the needle shaped leaves of the rooibos bush, (latin: aspalathus linearis) produce a caffeine free drink that is noted by nutritionists and health consultants the world over for its soothing character.  masala chai, with its base mixture of ginger, cardamom, cinnamon, coriander, clove, and black pepper, is generally considered to be one of the more overtly spicy examples of all blends.

interestingly the mixture of these two distinct characters gives this chai a lovely sense of balance. think ying and yang, night and day, or simon and garfunkel, (although they did split up I guess!)  

brew yourself a cup, sit back and it will all start to make sense.  as with all chais, the complex character of the blend can be wonderfully opened up when prepared with warm soy, or whole milk.  enjoy the complications of this herbal blend!

the story of rooibos starts around the turn of the century in south africa’s beautiful cedarberg region.  it was the locals of the area who first discovered that the fine needle like leaves of the wild “aspalathus Linearis” plant made a tasty aromatic tea.  it was they who first harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun.  rooibos is a herb that contains no caffeine.  those that consume rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. 

rooibos seeds are planted during february and march. they are tended for 18 months after which they are harvested. cut rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma. we then add a cinnamon spice flavoring which gives this le marche spice rooibos a wonderful spicy hot character - terrific served hot and sensational served iced - try it as a rooibos latte for super taste.

200 ml (about 7 ounces) of brewed rooibos contains the following nutrients:

nutrient
function in the body
per 200 ml

iron (fe)   
essential for transport of oxygen in the blood     
0.07 mg

potassium (k) 
assists certain metabolic functions 
7.12 mg

calcium (ca)   
necessary for strong teeth and bones  
1.09 mg

copper (cu)
assists certain metabolic processes    
0.07 mg

zinc (zn) 
necessary for normal growth and development of healthy skin  
0.04 mg

magnesium (mg)
assists a healthy nervous system and other metabolic processes 
1.57 mg

fluoride (f)   
necessary for strong teeth and bones  
0.22 mg

manganese (mn)
assists metabolic processes and bone growth and development
0.04 mg

sodium  (na) 
necessary for fluid and acid-base balance
6.16 mg

hot brewing method:
bring freshly drawn cold water to a rolling boil. place 1 teaspoon of tea for each cup into the teapot. pour the boiling water into the teapot. cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’

iced tea brewing method:
(to make 1 liter/quart):  place 6 teaspoons of tea into a teapot or heat resistant pitcher. pour 1 1/4 cups of freshly boiled water over the tea. steep for 5 minutes. quarter fill a serving pitcher with cold water. pour the tea into your serving pitcher straining the leaves. add ice and top-up the pitcher with cold water. garnish and sweeten to taste. [a rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!