Exact quantities, then the method.
Rooibos is one of the few teas that really wants a full rolling boil. Where black or green leaves would scorch, rooibos needs that heat to give up its honey-malt depth, so fill the kettle fresh and use it properly boiling. This is Dragonfly Organic Vanilla Rooibos brewed the unhurried way: six minutes under cover, a strip of orange peel in with the bag, and a little honey stirred through at the end.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the A Proper Cup of Vanilla Rooibos recipe. Canonical: https://teas.co.uk/recipes/rooibos/a-proper-cup-of-vanilla-rooibos/
The vanilla is the slowest flavour to come through, so the long steep is what brings it out; rush it and you miss the best of the cup. Orange peel and honey are the traditional Cape additions to a rooibos brew, and they suit the vanilla well, though both are optional if you would rather keep it plain.
You'll need
- 1 Dragonfly Organic Vanilla Rooibos tea bag
- 250ml freshly drawn water, brought to a true rolling boil
- 1 strip of unwaxed orange peel, about 5cm long (optional but authentic)
- 1 tsp acacia honey or raw blossom honey (optional)
- A small splash of warm whole milk to finish (optional)
Method
- Fill the kettle with fresh cold water and bring it to a full rolling boil. Rooibos needs the whole 100C to release its honey-malt body, where black and green teas would scald.
- While it boils, drop the tea bag and the strip of orange peel into a warmed mug. A cold mug pulls heat out of the brew in the first few seconds, so warm it first.
- Pour the boiling water straight over the bag and peel, filling to about a centimetre below the rim.
- Cover with a saucer or a tea cosy and leave to steep for a full six minutes. The vanilla is the last flavour to arrive, so give it the time.
- Lift out the bag with a teaspoon, press it once against the side and discard it, then fish out the orange peel.
- Stir in the honey if you are using it and taste. If it is stronger than you like, a small splash of warm whole milk softens it towards vanilla custard.
- Serve in the warm mug, with a plain shortbread or a slice of brioche on the side if you fancy something with it.
The tea it is made with, and what to make next.
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Brewed with: Dragonfly Organic Vanilla Rooibos, 40 Tea Bags 100g
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