Quick answer

Brew Mint Choc Rooibos Tea with freshly boiled water cooled to about 95°C (203°F), using 1 heaped teaspoon per 250 ml cup. Steep for 5–7 minutes, then taste before adding milk or sweetener.

Why rooibos needs a different approach than black tea

Rooibos is naturally caffeine-free and forgiving, but it can turn woody or dull if you treat it like a delicate green tea. Water that is too cool under-extracts the chocolate and mint notes; water that is furiously boiling can make the cup taste flat and bitter. Aim for just-off-boil water and give the leaf enough time to open up.

Unlike black tea, rooibos rarely turns harsh from a longer steep. That means you can adjust time to taste rather than worrying about a strict cutoff. Start at 5 minutes, then add a minute at a time until the mint and chocolate balance feels right.

The milk and sweetener decision

Mint Choc Rooibos is designed as a dessert-style cup, so a splash of milk can round out the chocolate note and make it feel more like a treat. But dairy can mute the mint. If you want the mint to stay bright, taste the tea plain first, then add milk to half the cup and compare.

Sweetener is optional. If you use sugar or honey, stir it in while the tea is hot so it dissolves evenly. For an evening cup, keep the sweetener light so the rooibos and mint remain the focus.

How to brew Mint Choc Rooibos Tea step by step

  1. Measure the leaf: Add 1 heaped teaspoon (about 2–3 g) of Mint Choc Rooibos Tea per 250 ml (8.5 oz) cup to a infuser or teapot. For a stronger dessert cup, use 1½ teaspoons. A common mistake is using too little leaf and then steeping forever; fix the ratio first, then adjust time.
  2. Heat the water: Bring fresh water to a boil, then let it sit for 30–60 seconds to reach roughly 95°C (203°F). If you do not have a thermometer, look for small bubbles breaking the surface rather than a rolling boil. Do not use water that has been boiled repeatedly; it tastes flat and can dull the chocolate notes.
  3. Steep and taste: Pour the water over the leaf and steep for 5 minutes. Taste a spoonful, then continue steeping in 1-minute increments until the mint and chocolate are balanced, usually 5–7 minutes total. Set a timer for the first steep; it is easy to lose track and over-steep into a woody cup.
  4. Finish the cup: Remove the infuser. Taste plain first, then add a splash of milk or a little sweetener if you want a richer dessert style. Stir well and serve hot. If you add milk, use it warm to avoid cooling the tea too quickly.

Product facts

  • Mint Choc Rooibos Tea: Mint Choc Rooibos Tea is a caffeine-free rooibos blend with chocolate and mint flavors. It suits an evening dessert cup without caffeine, and the rooibos base means you can steep it longer without the bitterness of black tea.

    Mint Choc Rooibos Tea

    Mint Choc Rooibos Tea