Rooibos tea is graded into three grades; Super is the highest, followed by Choice and then Standard. The Special Grade has the highest percentage of ‘Needle’ or leaf to stem content. This higher leaf content results in a darker liquor, richer and fuller flavour and less of a dusty aftertaste.
It is still harvested by traditional methods, cut with sickles, chopped up then placed in small heaps and sprinkled with water. As with ordinary tea, it oxidises and then takes on a deep red colour. The heaps are then spread out to dry.
It is high in antioxidants, well known for reducing the effects of ageing. It is caffeine free and low in tannin giving it a mild taste. I would suggest that you brew for five minutes at 100oC.