Traditional African teas have always been known for their excellent taste, cultural significance, and various medical uses. These herbal teas are by no means mere drinks; they have been part of the society and culture of African people for centuries. Drawing from historical use, types, health effects, and cultural aspects of traditional African teas, this article seeks to understand why these natural remedies remain valued to date and how they provide health solutions in today’s society.
While tea originates from Asia, it is also cultivated in other parts of the world, particularly in Africa. African tea is generally a black tea produced in Kenya, Rwanda, or Malawi. Kenya currently ranks third globally among tea-producing countries. African teas are characterized by powerful and full-bodied flavors.
Another specialty of the African continent is red tea or rooibos. If rooibos isn't really a tea, it's because it comes from a type of broom plant and not from Camellia Sinensis. However, you'll often find this infusion under the generic term red tea due to its sublime reddish-orange color. It comes in the form of long needles with warm tones. Rooibos is a mild drink with a delicate nutty flavor. It can be enjoyed plain or with milk. African red tea is therefore an infusion that has nothing to do with tea. It contains no theine. It can be consumed throughout the day without any restrictions.
We often take Rooibos tea for granted, but this unique herbal tea has quite an interesting story. Rooibos is native to the rugged mountains of Cederberg, South Africa, and was first harvested by indigenous tribes. Recently, it has become a popular beverage worldwide. Rooibos tea has an impressive list of health benefits and is a prized agricultural success in its homeland of South Africa.
Here, we delve into the historical background, various types, and health benefits of South African tea, with a special focus on Rooibos.
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The Benefits and Side Effects of Red and Green Rooibos Teas
Historical Background of African Traditional Teas
African traditional teas have a rich background associated with the history of African culture and geography. These herbal infusions have been around for ages and have served as social and healing vessels in African societies. Tea in Africa has a history of discovery by different native tribes that realized the importance of some plants.
For instance, the Khoisan people of South Africa traditionally use Rooibos and Honeybush teas for their calming effects and nutritional value. Kinkeliba tea, widely consumed in West Africa for many health benefits, such as detoxification, has been an essential ingredient in traditional medicine for diseases such as diarrhea, fever, and many more. Likewise, Hibiscus tea, often called Bissap, has been drunk for its more excellent and heart healthier beverage. These teas were not simply drinks but a part of a culture and were used to portray the aspect of hospitality and unity. These teas have, therefore, been prepared and taken through generations, giving them a natural heritage way of preparation. Traditional African teas are getting an international market reputation as natural herbal teas with impressive flavors and health-enhancing qualities tied to modern trends.
Rooibos Plantation in South Africa
Types of South African Tea
Traditional African teas include various flavors, and the health benefits of each type depend on the type of flora found in the African continent. Here are some of the most renowned varieties:
- Rooibos: Specifically, from South Africa, Rooibos, or red bush tea, is famous for its juicy, earthy taste and bright red hue. It does not contain caffeine and is an antioxidant containing aspalathin, which can decrease inflammation and protect against oxidative stress. It is used regularly to improve heart health, skin conditions, and digestion.
- Honeybush: Like Rooibos tea, Honeybush tea originates from South Africa and derives its name from the honey-like fragrance of the plant. It is believed to have a calming effect and is especially helpful for those with a cough or other breathing problems. Honeybush tea is also a good source of antioxidants, and it may help lower blood sugar levels and manage menopausal syndrome due to its phytoestrogens.
- Kinkeliba: Kinkeliba tea, consumed by citizens of many West African countries, including Senegal and Mali, is well known for its effect on the purification of the body. Traditionally known as “the tea of long life,” Kinkeliba treats digestive disorders, liver complaints, and tiredness. It is derived from the leaves of the Combretum micranthum plant and is commonly used to purify the body and enhance energy.
- Bissap (Hibiscus): Bissap or Hibiscus tea is prevalent in West African countries due to its slightly acidic cranberry-like taste and vibrant red color. They have a high vitamin C and anthocyanin content that helps with antioxidant and anti-inflammatory activities. It is also used in treating or preventing hypertension, liver disorders, and other metabolic conditions, including diabetic patients.
- Lemongrass: Lemongrass tea, consumed in several African countries, has gained popularity for its authentic lemon taste and medical properties. It has been historically employed to alleviate pain, decrease inflammation, and induce sleep. Lemongrass tea is also effective for improving digestion and quality of sleep.
These teas have distinctive tastes and provide several health benefits, making African traditional teas a natural heritage of the African continent.
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Rooibos Tea in Detail
Rooibos ( ROY-boss; Afrikaans: [ˈroːibɔs] ⓘ, lit. 'red bush'), or Aspalathus linearis, is a broom-like member of the plant family Fabaceae that grows in South Africa's Fynbos biome. The leaves are used to make a caffeine-free herbal infusion that has been popular in Southern Africa for generations. Outside of Southern Africa, it is called bush tea, red tea, or redbush tea (predominantly in Great Britain). The name rooibos is Afrikaans deriving from rooi bos, meaning 'red bush'. Rooibos was formerly classified in the genus Psoralea but is now thought to be part of Aspalathus, following Dahlgren (1980).
Aspalathus linearis
Generally, the leaves undergo oxidation. This process produces the distinctive reddish-brown colour of rooibos and enhances the flavour. Unoxidised green rooibos is also produced, but the more demanding production process for green rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional rooibos. Rooibos is commonly prepared as a tisane by steeping in hot water, in the same manner as black tea. The infusion is consumed on its own or flavoured by addition of milk, lemon, sugar or honey.
Rooibos grades are largely related to the percentage needle or leaf to stem content in the mix. A higher leaf content results in a darker liquor, richer flavour and less "dusty" aftertaste.
Early Uses and History
Three species of the Borboniae group of Aspalathus, namely A. angustifolia, A. cordata and A. crenata, were once used as tea. These plants have simple, rigid, spine-tipped leaves, hence the common name 'stekeltee'. The earliest record of the use of Aspalathus as a source of tea was that of Carl Peter Thunberg, who wrote about the use of A. cordata as tea: "Of the leaves of Borbonia cordata the country people make tea." (Thunberg, July 1772, at Paarl).
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Archaeological records suggest that Aspalathus linearis could have been used thousands of years ago, but that does not imply rooibos tea was made in precolonial times. The traditional method of harvesting and processing rooibos (for making rooibos infusion or decoction tea) could have, at least partly, originated in precolonial times. The earliest available ethnobotanical records of rooibos tea originate in the late 19th century. No Khoi or San vernacular names of the species have been recorded. Several authors have assumed that the tea originated from the local inhabitants of the Cederberg.
Apparently, rooibos tea is a traditional drink of Khoi-descended people of the Cederberg (and "poor whites"). Traditionally, the local people would climb the mountains and cut the fine needle-like leaves from wild rooibos plants. They then rolled the bunches of leaves into hessian bags and brought them down the steep slopes using donkeys. The historical record of the use of rooibos in precolonial and early colonial times is mostly a record of absence. Colonial-era settlers could have learnt about some properties of Aspalathus linearis from pastoralists and hunter-gatherers of the Cederberg region. The nature of that knowledge was not documented.
Given the available data, the origin of rooibos tea can be viewed in the context of the global expansion of tea trade and the colonial habit of drinking Chinese and later Ceylon tea. It appears that both the indigenous (San and Khoikhoi) and the colonial inhabitants of rooibos-growing areas contributed to the traditional knowledge of rooibos in some way. For instance, medicinal uses might have been introduced before the 18th century by Khoisan pastoralists or San hunter-gatherers.
Commercialization and Cultivation
In 1904, South African businessman, also referred to as 'the father of the rooibos industry', Benjamin Ginsberg ran a variety of experiments at Rondegat Farm and finally cured rooibos. He simulated the traditional Chinese method of making Keemun by fermenting the tea in barrels, drawing inspiration from his Jewish family's tradition of brewing tea and herbal infusions, which were customarily prepared with a samovar.
The major hurdle in growing rooibos commercially was that farmers could not germinate the rooibos seeds. The seeds were hard to find and impossible to germinate commercially. By the late 1920s, growing demand for the tea had led to problems with supply of the wild rooibos plants. As a remedy, Pieter le Fras Nortier, a district surgeon in Clanwilliam and an avid naturalist, proposed to develop a cultivated variety of rooibos to be raised on appropriately-situated land.
Bergh harvested a large amount of rooibos in 1925 on his farm Kleinvlei, in the Pakhuis Mountains. In 1930, Nortier began conducting experiments with the commercial cultivation of the rooibos plant. He cultivated the first plants at Clanwilliam on his farm of Eastside and on the farm of Klein Kliphuis. The tiny seeds were very difficult to come by Nortier, who paid the local villagers £5 per matchbox of seeds collected. Nortier's research was ultimately successful, and he subsequently showed all the local farmers how to germinate their own seeds. The secret lay in scarifying the seed pods. Nortier placed a layer of seeds between two mill stones and ground away some of the seed pod wall. Thereafter the seeds were easily propagated.
Over the next decade the price of seeds rose to £80 per pound, the most expensive vegetable seed in the world, as farmers rushed to plant rooibos. Today, the seed is gathered by special sifting processes. The variety developed by Nortier has become the mainstay of the rooibos industry enabling it to expand and create income and jobs for inhabitants of rooibos-growing regions.
Thanks to Nortier's research, rooibos tea became an iconic national beverage and then a globalised commodity. Production is today the economic mainstay of the Clanwilliam district. In 1948, the University of Stellenbosch awarded Nortier an Honorary Doctorate D.Sc. Aspalathus linearis has a small endemic range in the wild, but horticultural techniques to maximise production have been effective at maintaining cultivation as a semi-wild crop to supply the new demands of the broadening rooibos tea industry.
Ecological Aspects
A. linearis is often grouped with the honeybush (Cyclopia), another plant from the Fynbos region of Southern Africa, which is also used to make tea. A. linearis is a legume and thus an angiosperm and produces an indehiscent fruit. Its flowers make up a raceme inflorescence.
For A. linearis, fire can stimulate resprouting in the species, but the sprouting is less than that of other plants in the Fynbos ecoregion. A. linearis can be considered facultative and obligate sprouters and have lignotuber development for after fires. Typically, there are two classifications of A. lineraris in response to fire: reseeders and resprouters. Reseeders are killed by fire, but it stimulates their seeds’ germination. Like most other legumes, there is a symbiotic relationship between rhizoids and the underground lignotuber structure that promotes nitrogen fixation and growth. The nitrogen content in the soil is an important environmental factor for growth, development, and reproduction.
Hawkins, Malgas, & Biénabe (2011) suggested that there are multiple ecotypes of A. linearis that have different selected methods of growth and morphology and are dependent on the environment. It is unclear how many ecotypes there might be, given their limited geographic range and the limited literature about genetic diversity. Wild populations can contain both sprouting and non-sprouting individuals, but cultivated rooibos are typically reseeders, not resprouters, and have higher growth rates. Cultivated A. linearis can be selected for certain traits that are desirable for human use.
Legal Protection
In 1994, Burke International registered the name "Rooibos" with the US Patent and Trademark Office and so established a monopoly on the name in the United States when the plant was virtually unknown there. When it later entered more widespread use, Burke demanded that companies pay fees to use the name or to cease its use. In 2005, the American Herbal Products Association and a number of import companies defeated the trademark through petitions and lawsuits. The South African Department of Trade and Industry issued final rules on 6 September 2013 that protects and restricts the use of the names "rooibos", "red bush", "rooibostee", "rooibos tea", "rooitee", and "rooibosch" in the country so that the name cannot be used for things unless they are derived from Aspalathus linearis.
In May 2021, the European Union conferred protected designation of origin (PDO) status to "rooibos". The rooibos plant is endemic to a small part of the Western Cape Province, South Africa. The use of rooibos and the expansion of its cultivation are threatening other local species of plants endemic to the area such as Protea convexa, Roridula dentata.
Health Benefits of African Traditional Teas
The African traditional teas are perhaps one of the few conventional healings renowned for the numerous health benefits they possess owing to traditional knowledge. Rooibos tea grown in South Africa contains antioxidants, including aspalathin, that help protect the heart by fighting free radicals and inflammation, resulting in skin complications. Likewise, Honeybush tea, also from South Africa, cures respiratory illnesses such as coughs and colds and phytoestrogens that help in menopausal conditions. West African Kinkeliba tea is known to help detox and improve digestion and liver performance. Hibiscus tea or Bissap is widely used to regulate blood pressure and has detox effects on the liver. Lemongrass tea has anti-inflammatory and anti-arthritic effects, relieving pain and better digestion.
These teas not only serve particular functions in the body but are also effective in improving the general health of an individual. Rooibos and Honeybush teas have the potential to enhance cardiovascular health and manage diabetes by regular consumption. Kinkeliba and Hibiscus have medicinally active components that strengthen the immune system and metabolism, while Lemongrass supports relaxation and sleep. Consumption of these teas will allow the traditional healing properties of these conventional teas to supplement daily work and family schedules as part of a comprehensive healthcare delivery system embraced both traditionally and currently.
Traditional Preparation Methods and Modern Adaptations
The way and manner of preparing teas in many African regions are fundamental yet culturally inclined. For instance, Rooibos and Honeybush teas are often made by brewing the leaves and steeping them for a long time to bring out the taste and healthy nutrients. Likewise, in the case of Kinkeliba leaves, the leaves can be boiled and then steeped for up to 24 hours to achieve the best results regarding detoxification. Hibiscus, or Bissap, is typically produced by steeping the dried petals and incorporating additional natural sugars such as honey or sugar. It can be served cold. Lemongrass tea is obtained by steeping the fresh or dried lemongrass stalks and, in some cases, with ginger or other complementary plants.
Nowadays, these traditional teas have gone through changes and shifts to enable them to suit today’s world. There are tea bags and plenty of free tea options, meaning people can use them without preparing them for long periods. Different preparations, such as using a teapot or an infuser, have been developed to make brewing faster. Moreover, iced tea versions and favored blends are available now, which is helpful for people with different preferences. These modern adaptations aim to sustain the African traditional tea heritage and, at the same time, package them in a way that is suited for the current market.
Scientific Research and Evidence
Many scientific researches have endorsed the health effectiveness of traditional African teas. Researchers have found that Rooibos tea has antioxidant and anti-inflammatory properties and could be used to treat cardiopathy and diabetes. Honeybush tea is claimed to be beneficial for menopausal complaints and respiratory conditions due to phytoestrogen action. Kinkeliba and Hibiscus teas are known to contain antioxidants that assist in the expulsion of toxins from the human body and control hypertension, respectively. It is also accepted that lemongrass tea possesses anti-inflammatory and analgesic qualities. This research synthesizes folk wisdom with contemporary evidence-based practice to validate the pharmacological efficacy of these medicinal teas.
Cultural Significance and Rituals
African traditional teas are, therefore, of immense cultural value, steeped in group and ritual uses. In many African communities, tea has a tradition of welcoming people, so frequently, it is offered to guests. Tea-related activities are present in various ceremonies, from weddings to healing ceremonies.
For instance, preparing Rooibos tea within the communities of South Africa symbolizes togetherness, and Kinkeliba tea within the West African region is a crucial component for breaking fast during Ramadan. These teas are not only good for boosting human health but also help people to maintain cultural values and to enhance social contacts.
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