What are rooibos and honeybush?
Rooibos (pronounced ROY-boss) and honeybush are both South African botanicals, native to the Western Cape region that produce caffeine-free infusions without any tea leaves. Neither is related to the Camellia sinensis plant, which means no caffeine, lower tannins, and almost no bitterness regardless of how long you brew them.
Rooibos is made from Aspalathus linearis, a needle-like shrub. The familiar red rooibos is the oxidised version: cut needles are dampened, fermented briefly, then dried in the sun, turning the characteristic deep red. The result is earthy, sweet, and smooth with a natural vanilla undertone. Honeybush comes from a related plant. It's lighter and sweeter than rooibos, with a floral, honey-like fragrance that gives it its name.
The history of rooibos
Indigenous Khoisan people have long used rooibos as a medicinal brew. In the 18th century, European settlers adopted it as a local alternative to black tea, which was expensive and imported.
Rooibos remained a regional secret until the 20th century, when growing recognition of its health benefits, high antioxidants, low tannins, and natural caffeine-free status, propelled it onto the global stage.
Today, rooibos is exported worldwide and is a proud emblem of South African culture.
Rooibos in New Zealand
Both rooibos and honeybush work well as milk teas, as the earthy sweetness of rooibos holds up to milk in a way that most herbal teas don't. In New Zealand it's becoming increasingly popular as an all-day option for anyone cutting back on caffeine, or as an evening drink that still has presence and weight of a black tea.
How to brew rooibos and honeybush
Unlike green tea, rooibos and honeybush need fully boiling water and a generous steep. They don't go bitter, the longer the steep, the richer the cup.
Hot brew: Add one heaped teaspoon of loose leaf (or one bag) per 200ml cup. Pour over freshly boiled water at 100°C and steep for 3-5 minutes.
With milk: Rooibos takes milk well. Brew strong (7 minutes) and add oat or whole milk to taste.
On the stove (Sticky Honey Rooibos): In a saucepan place 2 tsp into 250ml of milk, heat while continuously stirring. Strain into a cup. For a less creamy brew use an evenly split ratio of water and milk.
