Organic Rooibos

Super Premium 97 P.

Organic Rooibos and Honeybush Peppermint blend from top terroirs. Aromatic flavour, rounded off with real organic peppermint from Austria plus organic spices. Refreshingly minty and caffeine free. 200g
  • Refreshingly tart blend made according to our own recipe
  • With high-quality, organic rooibos and honeybush from top terroirs
  • Rooibos from the Cederberg mountains, South Africa
  • Honeybush from the Bredasdorp mountains, South Africa
  • Refined with the finest ingredients from 100% organic cultivation


Character Refreshing, minty, herbaceous, tart, with notes of green coffee
Origin Experienced and renowned producers of organic rooibos and honeybush teas
Terroir Rooibos: Cederberg mountains, Western Cape, South Africa
Honeybush: Bredasdorp mountains, Western Cape, South Africa
Harvest Rooibos: April
Honeybush: March
Caffeine Content Caffeine free
Cultivar Aspalathus linearis; Cyclopia genistoides
Elevation Rooibos: 300–600m above sea level
Honeybush: 80m above sea level
Ingredients Organic Honeybush, Organic Green Rooibos, Organic Spearmint, Organic Chaste Tree, Organic Cardamom
Organic Cert. EU certified organic
Grade 97/100 p.; Super Premium

Delivery : 1–3 business days

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€59.50 / 1kg
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Tea Farm

The farmer from whom we source our rooibos is one of the most renowned rooibos producers. His fields, which have been certified organic for years, are located in the pristine natural region of the Cederbergs, the native terroir for rooibos and an area which offers optimal growing conditions for the plant.

The pioneering organic honeybush tea farm is located on the southern tip of Africa in Cape Agulhas. The farmer began cultivating honeybush in 1994, and quickly realised that the variety C. genistoides was best suited to local soil and climatic conditions, which is why the farm specialises in this particular strain.



This harmonious blend of organic rooibos, honeybush and Austrian peppermint is pleasantly refreshing and minty, with mineral herbaceous notes and a gentle astringency reminiscent of green coffee.


Orangey red, shiny


The rooibos plant belongs to the family of legumes and is endemic to the mountain ranges in the South African province of the Western Cape. To produce rooibos tea, the plant's branches are cut close to the ground and picked. After harvest, the plants are mechanically cut, rolled, and soaked, in order to begin fermentation. During fermentation, the rooibos gains its famed reddish brown colour. Flavonoids and sweet aromas become present during this process. The fermented rooibos is then sun-dried in order to interrupt the on-going fermentation process. In the last stages, the tea is sorted and steamed, then dried again.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing


In order to ensure a uniform and healthy growth, the rooibos bushes are planted in small seedbeds. This is done in the South African late summer, from February to March. The seeds are mechanically processed to enable a high germination rate.

The following fall, the seedlings are harvested by hand and planted in fields on the Cederbergs. This is followed by an 18-month growth phase, after which the first harvest takes place. The bushes are manually cut about 40cm above the ground to allow the plant to continue growing for up to 4 more harvests.

Following harvest, the plants are mechanically crushed and rolled, then soaked with water in order to initiate fermentation. During this process, the tea not only gains its familiar reddish-brown colour, but the sweet aroma compounds and numerous flavonoids are also formed. The fermented rooibos is then sun-dried to stop the fermentation, then sorted and finally steamed and dried.


This tea farm is located on the southern tip of Africa in Cape Agulhas. The farmer began cultivating honeybush in 1994, and quickly realised that the variety C. genistoides was best suited to local conditions, which is why the farm specialises in this particular strain. In 2008, the farm acquired in-house processing and drying facilities. The farm does not use any herbicides, pesticides, or fertilisers, and only pure spring water is used for the fermentation of tea. The honeybush plants are harvested by hand with sickles, which not only improves the quality of the tea, but also does not damage the plants. Special attention is given to the careful weeding of the tea fields during harvest so that no pyrrolizidine alkaloids (PAs, found in other plants) contaminate the honeybush.

The sweet honeybush (heuningbos), like the rooibos, is endemic to the fynbos belt of shrubland in the Western and Eastern Capes of South Africa. When flowering, the honeybush stands out amongst all the other vegetation in the South African countryside thanks to its bright yellow, honey-scented blossoms.

Unfermented honeybush tea is processed in much the same way as green honeybush tea; after harvesting, the green rooibos is taken to the processing plant as quickly as possible in order to prevent any oxidation or fermentation. This is gently prevented by a blower system which functions at 99-115°C (depending on the outside temperature). This allows for the preservation of the special antioxidants. Finally, the honeybush is pasteurised with steam.

Although honeybush previously was harvested from the wild, since the 1990s the plant has been increasingly cultivated for tea on farms.

Single Origin

This tea is 100% from Cape Agulhas. Sourced directly from the tea farmer.

Organic Certification


Brewing Guide

1 heaped tsp. per 200-300ml boiling water. Steep for 5 minutes.


High quality, airtight, resealable standing zipper pouch to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for this tea is a large glass teapot with an integrated strainer and a tea cosy.

Recommended Storage

Ideally store in an airtight, double-coated metal tin.

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