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A Modern Herbal
A hyper-text version of A Modern Herbal, 1931, by Mrs. M. Grieve. Over 800 varieties of medicinal, culinary, and cosmetic herbs, including economic properties, cultivation and folk-lore.
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Green Rooibos
(Aspalathus linearis)
Unlike standard Red Rooibos tea, the Green variety is made by stopping the natural fermentation and oxidization process of the tea just after it's cut.
Instead of being allowed to ferment for long periods of time, which is historically employed for Red Rooibos, the Green is withered immediately, steamed to prevent oxidation, and then rolled and dried. The resulting tea is more delicate, aromatic, and with a heartier herbal taste and lighter color.
Scientific and institutional findings suggest that Green Rooibos has a higher concentration of many of the nutrients found in regular Rooibos tea, including flavonoids, anti-oxidants, and minerals.
Modern medical institutes and most notably Japan have taken quick notice of the health benefits of consuming this beverage and have published their findings on Green Rooibos including the anti-viral, anti-spasmodic and anti-allergic properties found.
Green Rooibos is caffeine free, rich in naturally occurring trace elements, and contains healthy amounts of Iron, Magnesium, Potassium, Fluoride, Manganese, Zinc, Calcium, and Vitamin C. It also contains fair amounts of alpha-hydroxy acid, which is known to promote healthy skin. This is truly an amazing plant that is just starting to make its way into western culture from its mountain peak home of South Africa. For this herbal tea, the Rooibos is collected from the mountain sides in small batches and taken directly to the drying facilities to stop the rapid natural fermentation. This produces a tea with a truly unique taste, light color and an even higher concentration of nutrients, minerals and flavonoids.
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