Ingredients & Lore
blended with rooibos tea, orange, blue cornflowers & natural bergamot flavor
We import rooibos directly from one farmer in Clanwilliam, South Africa who plants, harvests, and processes with care. The processing, which includes sorting and spreading the leaves for oxidation by hand, makes our rooibos leaves as pretty as they are delicious. No wonder the earliest Dutch settlers embraced rooibos as an alternative to the expensive black tea! We add just the right bergamot flavoring and orange to make this a stand-out alternative to the classic Earl Grey tea. With or without a slice of lemon, you’ll enjoy the natural sweetness of organic rooibos with a crisp, brisk citrusy edge.
Part of earl grey teas sampler
Explore a variety of teas with our popular sampler set.
Four teas included are:
earl grey bravo, earl grey green, earl grey moonlight, rooibos earl grey,
1 earl grey teas - 4 samples @
Meet our rooibos farmer, Niklaas Jakobus Slinger
To ensure the best quality and value, we import our teas directly from the
countries in which they are grown, working closely with the farmers who tender
them. Our Roots Campaign connects our customers with the rich stories and the farmers
behind some of our most popular teas.
How long have you been growing tea?
“32 years. I started working as a laborer on a neighboring Rooibos Farm and for the past 14 years I have been growing Rooibos on my own farm.”
What got you started in the tea industry?
“I grew up on a Rooibos Farm. After I left home, I worked on different farms producing a wide variety of agricultural products, but my love for Rooibos and the area in which I grew up brought me back home. Since I was a small boy, I dreamed about owning my own Rooibos Farm and 14 years ago my dream came true with the help of my previous employer who helped me to loan money to purchase my own Rooibos farm.”
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Can you describe a typical day out in the field? How many hours would that be?
“During Harvesting season (January - April), I leave home at 05:00 in the morning to turn the Rooibos fermentation heaps on the drying yard. I then go to the fields and start harvesting the Rooibos. At 10:00 I return to the drying yard to open the fermentation heaps and spread the Rooibos thin and evenly to dry. I then continue harvesting till we break for lunch at 12:30. After lunch (14:00) I take the harvested Rooibos to the drying yard for further processing. After cutting and bruising the tea is put into fermentation heaps around 18:00. After that we collect the dried Rooibos from the drying yard. My day ends at around 19:30. A typical working day is around 13 hours during harvesting season.”