Hot tea brewing method:
- Ethiopian mocha caffe highlights their way through lightly sweet chocolate caramel notes.
- Luxury caffeine-free rooibos tea.
- One 50 gram bag is enough for about 22 cups.
Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of rooibos 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). Rooibos is generally consumed on its own but milk and a dash of sugar may be added to taste.
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.