Aichi Medical University, Japan and University of the Orange Free State, Dept. of Chemistry, South Africa show Rooibos to be rich in minerals, and contain large amounts of antioxidants.

Rooibos has no caffeine, no oxalic acid, very low tannin content and abundant amounts of alphahydroxyacid.

Antioxidants boost the immune system, eliminate “free radicals,” and show promise in the reduction of heart disease. Japanese research shows a very high content of the antioxidant Super Oxide Dismutase (SOD) which is believed to be an important component in reducing cell mutation. Antioxidant activity is thought to be 2 to 20 times higher in Green Rooibos than Red Rooibos. That said, the relationship between Red Rooibos & Green Rooibos anti-oxidant content vs. total anti-oxidant scavenging activity is unclear.

SOD is an enzyme which works at the cellular level boosting anti-oxidant scavenging power. The standard unit for measurement of scavenging activity was determined by McCord & Fridovic in J.of BioChemistry, No. 244 (1969) as 1.1 x 100,000 units/gram.

Preparation of Rooibos is just like ordinary tea. Use one teaspoon of dried leaves or one teabag per 6 oz cup. Pour boiling water over the leaves & steep 6 minutes or more. Rooibos can brew almost indefinitely without getting bitter. We prefer brewing it at least 10 minutes. In S. Africa it is commonly served hot or iced with fruit juice as a sweetener and with a citrus garnish. Brewed Rooibos tea can be reheated with little loss of flavor & stays fresh for 5 days when refrigerated.