Rooibos tea is a South African classic. Many households have found comfort in the silky texture of Rooibos tea and will continue to do so for generations to come. Traditional Rooibos is in fact a herb, which gives off its distinct red colouring and sweet taste when brewed.
Amidst exquisite mid-nineteenth century art and décor the Anthonij Rupert Tea tastings are conducted. The Premier Grand Cru or Specialty Rooibos Tea tastings are recommended to be enjoyed in conjunction with the estate’s High Tea offering, or before or after a wine tasting.
Included in the tasting is a selection of four teas, presented by the Tasting Room assistants in a fun and educational fashion. Choose from either the Rooibos Tea Tasting, which includes traditional Rooibos as well as delicious flavoured versions. Alternatively there is the opportunity to sample Grand Cru Prestige Teas from the TWG Luxury Tea Company.
These characteristics took centre stage at the Anthonij Rupert Wine Estate, where we enjoyed sampling the traditional and various flavoured versions at the Rooibos Tea Tasting. I’ve put this post together to introduce the different infusions of Rooibos, and it might help you discover your own favourite cup.
It must be said that our group are very avid tea drinkers who loves strongly brewed teas and therefore this needs to be taken into considerations when viewing our scores. Perhaps a longer brewing time would have been better for us. All round we had a really awesome time and will definitely be back for the
Seated amid the roses at the Estate, a selection of four teas was presented to us.
We started with the standard type of Rooibos, prepared in the traditional manner and I felt that this cup fell a bit short. The brew was weak and watered down, thus the potential to have the optimum cup of Rooibos tea was not reached. Neither honey nor milk seemed to improve the taste and texture, although the colouring was strong did not betray any shortcomings.
Next, we tasted the first if the infused blends – Rooibos Tangerine Ginger, which immediately communicated the tangerine just through smell. The tea had a certain fresh taste that was not all together sweet, but quite pleasant. However, the ginger notes failed to come through and one must wonder whether if it is due to the citrus element overpowering the ginger or to something else.
Thirdly, the Rooibos & Almond Milk was exactly as the name proclaimed. Granted the lightest in colour, there was creaminess to the usually bright flavour of the Rooibos and the almonds came through at different stages – it was present immediately as the tea flowed on the tongue and well after swallowing. The blend was very gentle on the palette; yet the milky aspect came across a little strongly.
Lastly, we tasted a spice infused Rooibos – the Rooibos Shangri La, which promised ginger and coco-cinnamon hints. The tea exhibited a darker colour which can be attributed to the coco and spice components of the tea. The general consensus was that there was pleasant spiciness upon first taste, but the cinnamon and ginger lingered well after the tea was gone and dominated the taste buds. This edgy brew was slightly harsh and left our throats feeling scratchy – as it is with the cinnamon sweets known as Jawbreakers.
We then proceeded to the Wine & MCC Tasting and that went superbly well,even thought we didnt book for these additional tastings they were happy to accomodate us.
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Written for JAR PHOTOGRAPHY – Lynelle Moodley & Rene Mesias-Petersen
Photos for JAR PHOTOGRAPHY – Jason Dubbz Petersen