All Aboard the Rooibos History Express

Back in 1759, the plant we now call Rooibos was named linearis for its needle-like leaves. But it wasn’t until a curious Swedish botanist, Carl Thunberg, came wandering through the Cape in 1772 that the red bush truly found its name. Learning from the Khoikhoi people and inspired by the plant’s vibrant colour, he called it “Rooibos” — from the Afrikaans rooi (red) and bos (bush). A simple name, rooted in the land, and now known across the world.

In 1904, a Russian immigrant named Benjamin Ginsberg saw magic in the red bush. Inspired by Chinese tea-curing methods, he noticed something fascinating—once Rooibos is bruised or cut, it starts to change colour, oxidising into that rich red hue we know and love. The brew deepened in flavour and soon earned the nickname “mountain tea” or “Keeman.” Years later, local doctor Pieter Lafras Nortier made another breakthrough. He saw that Rooibos seeds often sprouted after a veld fire—leading to the discovery that heat helped crack the seed open. That insight sparked new ways of cultivating Rooibos and changed farming in the Cederberg forever.

By the end of the 1920s, wild Rooibos was running low—folks just couldn’t get enough of this red bush brew. But Pieter le Fras Nortier, a local doctor with a farmer’s heart, wasn’t about to let Rooibos fade away. With patience and passion, he figured out how to grow it from seed and plant it in fields, not just mountains. His work turned Rooibos from a wild harvest into a full-blown crop—and gave the Cederberg a gift that would grow for generations.

In 1930, Dr. Nortier rolled up his sleeves and got to work figuring out how to grow Rooibos for good. The seeds were tiny and tough to find, so he paid local villagers a small reward to collect them—turns out, seed hunting was as much fun as work! The big breakthrough? Learning that Rooibos seeds need a little human help to grow. By gently scratching their hard shells—a technique known as scarification—he demonstrated to farmers how to coax the stubborn seeds to sprout and flourish.

1930s — Same Plant, Different Names for Rooibos Offspring?

Back in the 1930s, Rooibos farming was blossoming thanks to folks like Oloff Bergh, who tended his plants in the beautiful Pakhuis Mountains. Meanwhile, Dr. Nortier roamed Grootkloof Valley, gathering special Rooibos seeds he called “Nortier-type” and “Red tea-type.” These seed “families” went on to shape Rooibos farming, each with its own character. It just goes to show, even Rooibos seeds have stories and names that matter!

In 1968, a South African mom named Dr. Annetjie Theron was desperate to soothe her colicky, allergy-prone baby. Nothing seemed to help—until she tried Rooibos. The results were so remarkable, she dug deeper, wrote a book called "Allergies: An Amazing Discovery," and by 1971, launched Annique, one of the first Rooibos-based wellness brands. Her first product? A slimming shake called Wonder Slim. It was just the beginning of Rooibos stepping into the health world in a big way.

In 1984, Rooibos caught the spotlight in Japan—not just as a tea, but as a beauty secret. With its natural antioxidants and gentle touch, it became the new darling of skincare. From creams to serums, Japanese shelves are filled with Rooibos-infused products, all promising glowing, youthful skin. Rooibos had officially stepped into the world of beauty—and the world was watching.

Over the years, Rooibos has carved a niche for itself as a refreshing health tea, which has resonated with the ultra-health-conscious Japanese market. Today, it counts among the leading teas in Japan's 'Healthy Tea' segment."

In 1995, a fresh new chapter began for Rooibos—this time, in living colour. Thanks to the bright minds at South Africa’s Agricultural Research Council, Green Rooibos was born.

Unlike traditional Rooibos, which is fermented to bring out its deep red colour and rich flavour, Green Rooibos skips the fermentation step. The result? A vibrant green tea with a clean, grassy taste and even higher antioxidant levels.

This unfermented version quickly became a favourite for folks looking for a lighter, fresher brew, without losing out on all the Rooibos goodness we know and love.

From iced teas that sparkle on hot summer days to gentle bedtime brews, Green Rooibos proved just how versatile this humble bush could be. And its bright colour brought new life to blends around the world.

So, here’s to 1995—the year Rooibos turned a new leaf.
Cheers to innovation, brighter brews, and the never-ending magic of this red (and now green!) bush.

In 2009, Rooibos took a delicious leap from teacups to kitchen counters with the release of a special cookbook called “A Touch of Rooibos.”

It wasn’t just any recipe book—this one featured dishes from some of South Africa’s top chefs, each showing how Rooibos could add something earthy, sweet, or just plain special to a meal. Think stews with a twist, Rooibos-poached pears, and even desserts with that deep red richness only our miracle tea can bring.

This book opened people’s eyes (and taste buds) to the idea that Rooibos isn’t just for sipping—it’s a star ingredient too.

From homes to high-end restaurants, more folks began stirring Rooibos into their recipes, giving traditional meals a proudly local, health-boosted flair.

2009 wasn’t just about food—it was a celebration of Rooibos, our land, and the people who find joy in both.

Here’s to the year Rooibos became a kitchen hero. 🫶

Back in 2011, Rooibos took a creative turn and swapped the teacup for the dye pot. Artists, crafters, and natural textile lovers began using Rooibos as a plant-based dye, giving fabrics the most beautiful earthy tones, from soft caramel to rusty red.

No chemicals, just nature doing its thing. Rooibos offered a gentle, eco-friendly way to colour yarn, cloth, and even Easter eggs! And the best part? It’s completely biodegradable, making it kind to both people and the planet.

That year, Rooibos proved once again that it's more than a tea—it’s a natural wonder with a knack for colouring life in the most unexpected ways.

Learn How

Back in 2017, something truly special brewed in South Africa—the very first National Rooibos Day was celebrated on 16 January. For those of us who’ve always believed Rooibos deserves the spotlight, this was a moment to raise our mugs high!

From kitchen tables to social media feeds, tea lovers everywhere joined in to honour the red bush that’s been warming hearts and healing bodies for generations. It wasn’t just about the tea—it was about heritage, health, and the magic that happens when a small plant brings big joy.

And just like that, Rooibos stepped proudly onto the national calendar, where it belongs.

👉 Want to know more about how this special day came to be? 

#KookfonteinRooibos #NationalRooibosDay #RooibosPride #KarinFosterPureRooibosSupplier #NaturalRooibos

🫶

In 2021, Rooibos took a bold leap from the teapot to the coffee cup with the invention of the Red Cappuccino. Imagine a cappuccino—but without the coffee. Instead, a bold Rooibos espresso forms the base, topped with creamy steamed milk and a silky foam.

Born from a tea-lover’s dream to enjoy the café culture without the caffeine crash, this red delight became a favourite among those craving comfort with a twist. Sweet, earthy, and oh-so-smooth, the Red Cappuccino proved that Rooibos isn’t just a tea—it’s a trendsetter.

Just like that, Rooibos redefined the way we sip.

Learn more about how the Red Cappuccino began.

In 2022, Rooibos made history—not just for South Africa, but for the whole continent. It became Africa’s first food to earn a spot on the European Union’s list of protected designation of origin (PDO) products.

That means only Rooibos grown in our sun-kissed Cederberg and surrounding regions can wear the name proudly. Just like Champagne or Parma Ham, Rooibos now has its roots officially recognised and respected.

It’s a win for small farmers, our heritage, and the red bush that has nourished generations.

Read more about this milestone.

Big news brewed in 2024—China opened its doors wider to Rooibos! 🇿🇦🍵🇨🇳

From January 1st, China introduced a brand-new customs and tariff system made just for Rooibos. This meant fewer trade hurdles, lower duties, and a clearer path for South African Rooibos to land on Chinese shelves.

It’s a nod of respect from one tea-loving nation to another—recognising Rooibos not as just a herbal brew, but as a treasure worth supporting.

With China being one of the world’s biggest tea markets, this shift is a game-changer. It makes Rooibos more affordable and easier to access for Chinese tea lovers, while giving South African farmers a reason to smile and dream bigger.

Rooibos continues to cross borders, win hearts, and share its natural goodness far and wide.

Long before Rooibos filled our cups, it was part of the daily life of the Khoisan people in the Cederberg. In the late 1800s, they would climb the mountains to gather wild Rooibos leaves, carrying them home in hessian bags with help from their donkeys.

Back at home, they’d bruise the leaves on flat rocks with sharp stones—an old way of preparing the tea for brewing. Rooibos wasn’t just a warm drink; it was also used to soothe sunburn and bruises, showing its place in traditional medicine.

Over time, Rooibos became known as “poor man’s tea”—an affordable, local alternative to imported teas. But for the Khoisan, it was never poor—it was rich in heritage, healing, and connection to the land.

We’re Norman and Karin, living at the end of a dusty road in the Cederberg mountains where our Rooibos grows wild and free. This page is just a highlight reel of Rooibos history—because, while we love where it started, we’re more excited about the stories we’re still living.

You’ll find links and references throughout this page—just right-click on some of the images or text and you’ll be taken to the source. We believe in giving credit where it’s due, especially when we’re sharing the stories that have shaped this miracle tea.

📅 Page last updated: 22 July 2025

• South African Rooibos Council (SARC)

  • Rooibos history & medical uses

  • 🌐 https://sarooibos.co.za

• Wupperthal Rooibos Co-operative

  • Insights into Khoisan usage and early trading

  • 🌐 https://wupperthalrooibos.co.za

• South African History Online (SAHO)

  • Cultural roots of the Khoisan people

  • 🌐 https://www.sahistory.org.za

• UCT’s Plant Conservation Unit

  • Seed germination & field fire discoveries

  • 🌐 https://www.pcu.uct.ac.za

• University of Stellenbosch – Food Science Department

  • Tea processing methods & oxidation techniques

  • 🌐 https://www.sun.ac.za

• Geographical Indications (EU)

  • Rooibos becoming the first African food to receive EU protection in 2022

  • 🌐 https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-qualityImages & Supporting Graphics

    • Many of the historical images on this page are sourced from Wikimedia Commons, SA History Online, and the Rooibos Council site.

    • Right-click on each image to open its source.