Food Spotlight: Rooibos Tea

Rooibos tea is native to South Africa. Unlike true teas, which come from the plant Camellia sinensis (including black, green, white, oolong, and pu-erh teas), rooibos tea is a herbal tisane made from the plant Aspalathus linearis. There are two forms: green and red rooibos tea.Unoxidized rooibos tea is green. Rooibos is rich in antioxidants, particularly aspalathin and nothofagin, which are not found in true teas. These antioxidants may offer unique health benefits, such as supporting heart health and managing blood sugar levels (Joubert & de Beer, 2011).Aspalathin, a rare antioxidant found almost exclusively in rooibos, has shown potential anti-diabetic effects. Several studies, primarily in animal models, suggest that aspalathin can improve glucose metabolism and reduce insulin resistance—key factors in managing diabetes (Mazibuko & Joubert, 2014).Rooibos also contains antioxidants that may help protect the skin from damage and reduce visible signs of aging. Aspalathin and nothofagin demonstrate anti-inflammatory properties, which may benefit skin conditions such as eczema and acne (Lall & Kishore, 2014). Additionally, rooibos has very low levels of tannins compared to other teas. Tannins are natural compounds that can inhibit the absorption of certain nutrients, such as iron. For individuals concerned about iron deficiency, rooibos may be a better option due to its reduced tannin content (McKay & Blumberg, 2007). Rooibos tea should be steeped in boiling water for at least five minutes, although some experts recommend longer. Unlike black or green tea, which can become bitter if steeped too long, rooibos only becomes stronger and more flavorful with extended steeping (NutritionFacts.org, n.d.).