Rooibos
is usually developed in the Cederberg, a baby aerial breadth in the arena of
the Western Cape arena of South Africa.
Generally,
the leaves are breakable (often termed "fermentation" in accepted tea
processing terminology). This action produces the characteristic brownish blush
of rooibos and enhances the flavor. Unoxidized "green" rooibos is
aswell produced, but the added ambitious assembly action for blooming rooibos
(similar to the adjustment by which blooming tea is produced) makes it added
big-ticket than acceptable rooibos. It carries a malty and hardly blooming
flavour somewhat altered from its red counterpart.
