Rooibos, my favorite herbal tea, is not really a tea at all. True tea is made exclusively from the camellia sinensis plant. Rooibos, or Aspalathus linearis, is a bush like plant that grows only in the Western Cape of South Africa. On our recent trip to South Africa my husband and I were able to visit a Rooibos farm, walk the fields, and learn more about the history and culture of this amazing plant.   Rooibos is the Afrikaans name for the plant, which in English translates to "red bush." Rooibos tea is also known as bush tea, red tea, redbush tea, or rooibosch. The most common way to pronounce Rooibos is "ROY-bows” or "ROY-boss." In South Africa the pronunciation varies slightly by region and dialect.   WHY I LOVE ROOIBOS Rooibos tea is naturally caffeine free. Perfect for evening sipping! It's my go to when I need a warm cuppa after 5pm. Rooibos  has a low level of tannins. This means no astringency! Rooibos is smooth and full. The longer you steep it, the deeper its flavor will be without becoming bitter or astringent. Rooibos contains a complex and abundant blend of antioxidants. I drink Rooibos because I enjoy it, however it’s comforting to know it is healthier than other beverage choices. Rooibos makes great blends. We carry pure Rooibos  and Green Rooibos , as well as several different Rooibos blends. My personal favorite is Campfire . My husband likes Lake Effect .   ROOIBOS – RED & GREEN The name (“red bush”) is curious since the plant is not red, but green (as seen in the photos below). The leaves are processed to produce both red and green Rooibos. Red Rooibos is the most common, so much so that it is synonymous with the term Rooibos. When brewed, it is full bodied and has distinct earthy, pine-citric notes. Green Rooibos has a much lighter body with a delicate and fruity profile.   A BIT OF HISTORY Although there is evidence of Rooibos tea being consumed in South Africa since the 1700's, its commercial production did not begin until the 1930's. It’s only within the past 50 years or so that its reach has extended to the world market. The production of Green Rooibos began in the 1990’s.   HARVEST & PROCESSING Harvest season runs from January – April. Our visit was just prior to harvest season, so many of the plants we saw were in full growth and ready for harvesting.  Unfortunately though, we couldn’t see the processing due to production facilities being closed for several weeks over the holidays.     It was still fascinating to learn more about how Rooibos gets to my cup!  Rooibos is harvested by hand to protect the plants and encourage regrowth. A rooibos plant’s lifecycle is 5-6 years. Harvesting is done by cutting roughly a foot and half off the branches and binding them into sheaves. While every farm has different operating procedures, the one we visited uses tractors to transport the sheaves to the processing facility where they are machine cut. Leaves are then bruised, oxidized, and dried. It is the bruising and oxidation that give the leaves their signature red color and the name red bush.  To produce Green Rooibos, the leaves are dried immediately after being cut to prevent any oxidation. As such it retains its green color.   HOW TO DRINK IT In South Africa, Rooibos tea is commonly prepared in the same manner as black tea – with milk and sugar.  It is also served as lattes, cappuccinos and iced tea.   I usually drink it without adding anything while my husband prefers it with sugar and sometimes milk.   Happy STEAPing, Samantha Samantha & Emille in Rooibos field

Greetings, Tea friends. In this world where connections can be few and far between, we should embrace them when they happen, and dare I say, even create them. For me, S•TEA•P has always been about more than tea. It's about creating connections.   I put a great deal of time, thought, and care into creating tea names that are meaningful. My intention in creating a product line of Michigan themed tea was - and still is - to evoke feelings of connectedness to our communities, our memories, and our future. While an individual may not resonate with each and every one of our tea names, I hope that at least a few will bring about feelings of nostalgia and connectedness.   Inspired by Michigan cities, landmarks, and culture, our teas are meant to warm your body and  soul. When you're drinking a cup of our tea, I hope you will take time to reflect, dream, and imagine. To cultivate a deeper understanding and appreciation for the past, to be mindful of and grateful for the present, and to hope and dream of what the future may hold. S•TEA•P is more than tea. It’s a mindset, a way of life. Thank you for your continued support and belief in our mission.    Happy STEAPing, Samantha

I recently listened to an audiobook titled "The Tea Ladies" by Amanda Hampson. This mystery novel takes place in Sydney, Australia in the 1960's. "Tea ladies Hazel, Betty and Irene become accidental sleuths, stumbling into a world of ruthless crooks and racketeers in search of a young woman believed to be in danger." Liking tea and a good mystery, I thought this would be a fun listen - which it was.   What I didn't expect was to pick up a bit of cultural history. I expected the main characters to either own or work at a tea shop. Come to find out, each of the women worked as “tea ladies” for different businesses! The main character, Hazel, works in a garment factory. She has a tea cart, or trolley, which she rolls around bringing tea, coffee, and biscuits to all the employees, from those in the factory to those in the office. Occasionally she also bakes cakes for special meetings and such. ( Be still my beating heart!)   According to Wikipedia, a tea lady provides drinks in an office, factory, hospital, or other place of work. The practice began as an experiment to boost workplace efficiency and morale during WWII. It was so successful it became commonplace. The Tea Lady was an important part of office culture in the early 20th century in the United Kingdom and Australia.   Unfortunately, the practice died out in the 1970's due to the introduction of vending machines. The role of a tea attendant, beverage maker, or office kitchen worker still exists within Britain's National Health Service. The role has changed, adapting with the time to employee men as well as women, and from what I can tell is mostly used at hospitals and in government.   Author Amanda Hampson sums up the transformation of the tradition, "The tea lady is fondly remembered as more than someone who made tea. She was a beloved figure, a source of comfort. Today, we may not have tea ladies in our offices, but their legacy lives on in the tradition of the tea break."   Your "Tea Lady" Samantha