Here is how to make rooibos tea: steep about 1 teaspoon of loose rooibos (or one tea bag) in fully boiling water for 5 to 7 minutes, then strain and pour. Because this South African red bush tisane is naturally caffeine-free and low in tannins, it will not turn bitter the way green or black tea can, so you can brew it long and hot for a rich, naturally sweet, reddish cup. Below is the full method, along with tips for loose leaf versus bags, red versus green rooibos, a stronger brew, re-steeping, and even a rooibos latte.
Rooibos (pronounced "roy-boss," meaning "red bush") grows in the Cederberg region of South Africa, and it has become one of the world's favorite caffeine-free alternatives to true tea. For a deeper look at what it actually is, see our guide to what rooibos tea is.
How to Make Rooibos Tea, Step by Step
This is the basic rooibos tea method. It is forgiving, and the timings are guidelines rather than rules, so once you know how to brew rooibos tea you can adjust the strength to taste without worrying about bitterness. Knowing how to steep rooibos tea really comes down to two things: fully boiling water and a generous steep.
1. Choose your rooibos
Use about 1 teaspoon of loose rooibos per cup (roughly 8 oz / 240 ml), or one tea bag. Red rooibos is the common, fermented (oxidized) type with the classic amber-red color and a honeyed, woody sweetness. Green rooibos is unfermented, lighter in both color and flavor, and a little more delicate and grassy. Either works with this method; the main difference is in the finished cup, not the technique.
2. Boil the water
Bring fresh water to a full, rolling boil, about 100 C / 212 F. Unlike green tea, rooibos likes hot water, and there is no risk of scorching delicate leaves here, so you do not need to let the kettle cool. Green rooibos can take slightly cooler water, around 90 C, if you want to keep it especially bright, but a full boil is perfectly fine.
3. Steep for 5 to 7 minutes
Pour the water over the leaves or bag and let it steep. Five to seven minutes gives a well-rounded cup; leave it longer, ten minutes or more, for a deeper, stronger brew. This is the big advantage of rooibos: because it is low in tannins, a long steep builds body and color without the astringent edge you would get from over-steeping black or green tea. Cover the cup or pot while it steeps to hold in the heat.
4. Strain
If you used loose rooibos, pour it through a fine-mesh strainer or lift out your infuser, since the leaves are finely cut and needle-like. With a tea bag, simply remove it. That is it: there is no fussy timing to catch before the cup turns bitter.
5. Flavor it (optional)
Rooibos is naturally sweet enough to enjoy plain, but it takes additions beautifully. Try a spoon of honey, a squeeze of lemon, or a slice of orange. A cinnamon stick, a few cloves, or a little vanilla lean into its warm, dessert-like side. For a creamy version, add a splash of milk, dairy or plant-based, as rooibos is one of the few tisanes that genuinely shines with milk.
6. Serve hot or iced
Serve straight away while hot, or brew a stronger batch and pour it over ice for a refreshing caffeine-free iced tea. There is more on both a latte and an iced version below.
Rooibos Brewing Chart: Amounts and Steep Times
Use this quick reference to match the rooibos form you have to the right amount and steep time.
| Rooibos form | Amount per cup (~8 oz / 240 ml) | Water | Steep time | Result |
|---|---|---|---|---|
| Red (fermented) loose leaf | ~1 tsp | Full boil (~100 C / 212 F) | 5-7 min (or longer) | Classic amber-red, naturally sweet |
| Green (unfermented) loose leaf | ~1 tsp | Full boil or ~90 C | 4-6 min | Lighter, greener, more delicate |
| Tea bag | 1 bag | Full boil | 5-7 min | Convenient and consistent |
| Stronger brew / latte base | ~2 tsp or 2 bags | Full boil | 7-10 min | Concentrated; stands up to milk or ice |
| Iced rooibos | ~1.5-2 tsp | Full boil | 6-8 min, then chill | Brew strong to allow for ice melt |
Loose Leaf vs Tea Bags
Both make a good cup. Tea bags are convenient and consistent, ideal for a quick, mess-free brew. Loose leaf rooibos usually gives you fresher flavor and a little more control over strength, since you can add more or less. Loose rooibos is very finely cut, almost like fine sawdust, so use a fine-mesh strainer, a paper filter, or a tightly woven infuser to keep the tiny needles out of your cup. If a few slip through, they are harmless, and many people do not mind them at all. For the general principles behind steeping any caffeine-free botanical, see how to brew herbal tea.
Red vs Green Rooibos
Traditional red rooibos is fermented (oxidized) after harvest, which develops its deep amber-red color and its rich, honeyed, slightly woody flavor. Green rooibos skips that step, so it stays closer to the fresh plant: paler, lighter-bodied, and a touch more herbaceous. Green rooibos is often steeped a little shorter and can take marginally cooler water, but both are caffeine-free and both brew without turning bitter. Neither is "better," and it comes down to whether you want the cozy, malty red cup or the brighter green one. If you are curious about why so many people reach for it, our guide to rooibos tea benefits covers that side.
How to Make Rooibos Tea Stronger (and Re-Steeping)
Want a bolder cup? You have three easy levers, and none of them risk bitterness:
- Use more leaf. Bump up to 1.5 or 2 teaspoons (or two bags) per cup.
- Steep longer. Let it go 8 to 12 minutes for a deep, dark brew.
- Use less water. A concentrated pour is perfect as a base for lattes or iced tea.
Rooibos can be re-steeped, though it gives up much of its flavor in the first infusion. A second steep with fresh boiling water and a longer time, say 8 to 10 minutes, will still produce a lighter, pleasant cup. Because there is no caffeine to worry about, you can steep it as long as you like.
How to Make a Rooibos Latte
A rooibos latte is one of the easiest ways to enjoy this tisane. Brew a strong, concentrated rooibos (about 2 teaspoons or 2 bags in a small amount of water, steeped 7 to 10 minutes), then top it with steamed or frothed milk; dairy, oat, and almond all work well. Sweeten with a little honey or vanilla and dust with cinnamon if you like. Because rooibos has that natural sweetness and no caffeine, a rooibos latte makes a cozy, calming evening drink. If you enjoy it, you may also like its close South African cousin, honeybush tea, which brews the same way with an even sweeter, honey-like note.
Iced Rooibos Tea
For iced rooibos, brew it stronger than usual (about 1.5 to 2 teaspoons per cup) so it stays flavorful once the ice melts and dilutes it. Steep 6 to 8 minutes, strain, then pour over a tall glass of ice. Add lemon, orange, or a little honey, or muddle in fresh mint or berries. You can also cold-brew rooibos: combine loose rooibos or a couple of bags with cold water in a jar and refrigerate for 6 to 12 hours for a smooth, mellow result.
A Light Note on Enjoying Rooibos
Many people enjoy rooibos simply because it is naturally caffeine-free, low in tannins, and often noted for its antioxidants, which makes it an easy any-time drink, including in the evening when they want something warm without the buzz. Its gentle, naturally sweet flavor also makes it a friendly caffeine-free option for the whole household's teapot. Responses vary from person to person, and this is not medical advice; if you are pregnant, nursing, or taking medication, it is best to check with your own healthcare provider before making rooibos a daily habit.
That is all it takes: good hot water, a generous steep, and a strainer. Rooibos rewards a relaxed approach, because there is no perfect window to hit and no bitterness to fear, so you can brew it strong, brew it long, and make it your own with honey, citrus, milk, or ice. Once the basic method is second nature, it becomes one of the most low-maintenance, comforting cups in the cupboard.