Rooibos, red bush in Afrikaans, grows in one small corner of the world: the Cederberg mountains and surrounding areas north of Cape Town. The Khoi and San people gathered its needle like leaves long before Europeans arrived, bruising and fermenting them in the sun to turn them red, and settlers adopted the brew as a cheaper alternative to imported tea. Today it is South Africa's everyday cup, drunk morning and night, given to babies, poured for guests, and exported around the world.

It contains no caffeine and very little tannin, so it never turns bitter however long it steeps, a forgiveness that makes it close to impossible to ruin. Hot, it tastes of honey and dried fruit; iced, it is one of the most refreshing drinks a hot Highveld afternoon at Kyalami could ask for. Both versions are here.

Hot rooibos

Ingredients

• 4 cups (960 ml) water
• 4 teaspoons or 4 bags rooibos
• to taste milk
• to taste honey or sugar

Iced rooibos (optional)

Ingredients

• 1 batch hot rooibos
• 3 tablespoons honey
• 1 lemon
• 1 small handful fresh mint leaves
• 2 cups ice cubes

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