mars 22, 2013
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Memories of South Africa

Some South African farmers have just sent me this photo taken last month during the rooibos harvest. I’m in the middle, and the temperature was close to 40 degrees. The working conditions aren’t easy in this region, which is so arid in the summer that almost the only things that grow are stones and sand.
When, in the evening, I drink a cup of this infusion that is completely free of caffeine and theine, I think of them and the joy it gave me to discover such wonderful landscapes and people.


Posted in Non classé by François-Xavier Delmas | Tags : ,
février 22, 2013
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Rooibos tastings

There are different grades of rooibos, but not much difference between them. However, the “long cut” offers the most interesting experience in terms of fine flavours and powerful aromas. It is the most harmonious. It is the only grade I have bought for years.
An amusing detail: for rooibos tastings in South Africa, the cups are lit from beneath in order to judge the clarity of the liquor.


Posted in Professional tasting by François-Xavier Delmas | Tags : ,
février 15, 2013
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The oxidation of rooibos

As soon as they are plucked, the rooibos shoots are cut and sprinkled with water. Then the oxidation process can begin. This takes place outside and causes the leaves to change colour, from green to brown. When it has oxidised to the right degree, the rooibos is spread out on the ground in a fairly thin layer, so it can dry in the sun.


Posted in Non classé by François-Xavier Delmas | Tags : ,
février 12, 2013
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The rooibos harvest in South Africa

The rooibos harvest has begun, and I am happy to be here. The harvest lasts less than two months. South Africa is the only country that produces rooibos, a plant sometimes known as “red tea”, but which is not a tea at all.
Rooibos is rich in antioxidants and is completely free of caffeine. It is my favourite drink before going to bed.


Posted in Non classé by François-Xavier Delmas | Tags : ,
février 8, 2013
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In a desert of stone and sand

It is only 38 degrees centigrade at the moment in this desert of stone and sand, situated three hours’ drive north-west of Cape Town (South Africa). This temperature is relatively clement, as rooibos is often harvested at around 45 degrees. The heat does not bother Aspalathus lineari, also known as rooibos. With roots that bury themselves to depths of up to four metres, the bushes seek coolness deep in the ground. I wish I could do the same!


Posted in Non classé by François-Xavier Delmas | Tags : ,

The author

François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

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