Gaia Herbs | plant intelligence

Herb Reference Guide

Rooibos

History

The source of "Red Tea or RedBush Tea" comes to us from the southwest tip of South Africa, mainly from the Cederberg wilderness area. This shrub can grow to be 6 feet tall and has thin needle-like leaves, reddish branches, and yellow flowers at the tips in the early spring. The natives from this part of Africa have enjoyed a brew of the twigs and leaves for centuries. It continues to be an important herb of commerce in the Western Cape region. It is in the legume (Fabaceae) family.

Function

The tea from Rooibos is caffeine free and fairly low in astringent tannins. It is particularly rich in antioxidants and can help support healthy cells from reactive oxygen species.* The presence of quercitin and luteolin specifically have drawn the attention of researchers seeking to understand why people feel so good when drinking this tea and what role it may have in assisting the detoxification pathways in the body.*

Uses of Rooibos

Disclaimer

This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner such as a naturopathic physician.

Active Constituents

Flavonoids (Quercitin), and a host of other antioxidant molecules including aspalathin and nothofagin.

Parts Used

  • Aerial Parts

Important precautions

Not for use during pregnancy. If you have a medical condition or take pharmaceutical drugs please consult your doctor prior to use.

Additional Resources

Gess, S. 2000. Rooibos – Refreshment for Humans, bees and wasps. Veld and Flora 86, 1 : 19-21

Bramati, Lorenzo; Minoggio, Markus; Gardana, Claudio; Simonetti, Paolo; Mauri, Pierluigi; Pietta, Piergiorgio (2002). “Quantitative Characterization of Flavonoid Compounds in Rooibos Tea (Aspalathus linearis) by LC?UV/DAD”. Journal of Agricultural and Food Chemistry 50 (20): 5513-9.