Exact quantities, then the method.
Rooibos is about as forgiving as a brew gets. It has no caffeine and none of the tannins that turn ordinary tea bitter, so you can leave the bag in for a full five minutes, or even longer, without spoiling a thing. This one lays a soft creme caramel flavour over rooibos's own gentle sweetness, which is why it wants neither milk nor sugar. A proper evening cup, in other words.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the How to Brew Rooibos Creme Caramel Tea recipe. Canonical: https://teas.co.uk/recipes/rooibos/how-to-brew-rooibos-creme-caramel-tea/
You'll need
- 1 pyramid tea bag of Teapigs Rooibos Creme Caramel
- 250ml freshly drawn water at 100C, just off the boil
- 1 280ml mug, warmed
- 1 saucer for covering during steep
Method
- Warm your mug with a splash of hot water and pour it away.
- Add 250ml or so of water straight off the boil.
- Drop in the pyramid bag and cover with a saucer to keep the warmth and aroma in.
- Leave it a good five minutes; rooibos will not turn bitter, so there is no rush to fish the bag out.
- Lift the bag out and serve it as it is, with nothing added.
- Tip: with no caffeine, this is an easy one to drink late, even as a pudding-ish cup after dinner.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Rooibos Creme Caramel, 15 Tea Bags, 37.5g
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