A small shrub up to 2 m (6 ft.) in height, with bright-green, thin, linear leaves, bearing short, leafy shoots in their axils. Small yellow pea flowers are followed by long pods. The leaves turn a reddish-brown during processing which gives the tea its name.
History and traditions
A traditional tea plant of native South Africans of the Cape, it was adopted by European travellers and colonists in the late 18th century. It has gained popularity in the 20th century for its soothing, medicinal properties and because it makes a pleasant tasting tea with a similar flavor to ordinary, Asian tea.
Culinary
It has a refreshing flavor, is low in tannins and makes a caffeine-free substitute for Asian tea. It is sometimes used as a flavoring herb in sauces and soft drinks and as an ingredient of a local alcoholic liquor.
Growth
A frost-hardy bush it cannot tolerate temperatures below 5°C (23°F), or prolonged severe weather. Requires dry, sandy soil and full sun. Propagated by seed sown in spring. Pinch out shoots, as it grows, to encourage bushiness. Commercially cultivated in South Africa.
Uses
Medicinal
High in vitamin C and mineral salts, it is taken internally for digestive disorders and to relieve allergies and eczema and applied externally for skin irritations.
