Redbush / Rooibos Tea

Vinotinto · Jan 23, 2017

Being hitherto completely naive on this subject I have at least established these are one and the same but......

Considering the idea is to get tannin into the wine, why use this when it is known to have half the tannin of normal teas? Are you guys getting anything else from its use?

Also, are any particular ones recommended or are they all very much one and the same? Just ordered a small box from the Redbush Tea Company as not only were they the cheapest but also good reviews as a drinking tea too.

Tanzanite · Jan 23, 2017

just clearing a demi john of Tea wine made with Earl Grey took forever to finish fementing , taste very nice now but will be superb around the end of the year, Tea makes a gorgeous sparkling wine .

dublin12 · Jan 23, 2017

Thought it allowed you to not use stabiliser at the end or some such magic.

Vinotinto · Jan 23, 2017

dublin12 said:
Thought it allowed you to not use stabiliser at the end or some such magic.

Not heard that one.

Razor · Jan 24, 2017

I think it's because of the more fruity flavour of the redbush tea. Also it is caffeine free which I don't see as a problem as there would be a negligible amount per bottle/glass from a few teabags in 5-20l of your brew. Rooibos tea is apparently full of antioxidants as well. I got a box in Tesco, wasn't that expensive.

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CraftyZA · Jan 24, 2017

Being South African, i was practically raised on rooibos. We give it to our babies from birth. Zero caffiene, and more antioxidants than green tea.
It has a phenomenal smell, and i think can add a nice touch to wine.
I'm super sensitive to caffeine. To the degree that even decaff coffee is out.
I'd say give it a shot!

Vinotinto · Jan 24, 2017

CraftyZA said:
Being South African, i was practically raised on rooibos. We give it to our babies from birth. Zero caffiene, and more antioxidants than green tea.
It has a phenomenal smell, and i think can add a nice touch to wine.
I'm super sensitive to caffeine. To the degree that even decaff coffee is out.
I'd say give it a shot!

Thanks. My enquiry was actually in respect of wine making but that said a friend brought us back some Rooibos / Honeybush tea mix from SA. Never used it in wine but I do actually rather like it as an alternative to ordinary tea.

Tau · Jan 24, 2017

The redbush is used to prevent oxidisation in the wine and acts as a preservative the same way as oak, now this can help prevent spoilage and decrease the rate of a potential acte-bacterial infection if those dam Drosophila melanogaster have got anywhere near your wine. By adding at start you reduce the need for adding camdens to prevent oxidation, plus bleaching effect that you get with camdens doesn't happen. It is better with a few oak chips especially deep reds, as it does have a subtle flavour, personally wouldn't add to whites. Trying with cider and still in experimentation stage with but really seems to do the job well, will give a synopsis after six months.

Read these: https://www.thedrinksbusiness.com/2015/07/rooibos-an-alternative-to-sulphur/

http://www.wine-searcher.com/m/2014/03/south-african-winery-launches-rooibos-infused-merlot

https://www.thedrinksbusiness.com/2014/11/kwv-ditches-sulphur-for-rooibos/

http://www.ecowatch.com/rooibos-pre...the-use-of-synthetic-chemical-1882021728.html

All relating to the same idea and production, with a little bit more info' on the use of redbush.

Vinotinto · Jan 24, 2017

Tau said:
The redbush is used to prevent oxidisation in the wine and acts as a preservative the same way as oak, now this can help prevent spoilage and decrease the rate of a potential acte-bacterial infection if those dam Drosophila melanogaster have got anywhere near your wine. By adding at start you reduce the need for adding camdens to prevent oxidation, plus bleaching effect that you get with camdens doesn't happen. It is better with a few oak chips especially deep reds, as it does have a subtle flavour, personally wouldn't add to whites. Trying with cider and still in experimentation stage with but really seems to do the job well, will give a synopsis after six months.

Read these: https://www.thedrinksbusiness.com/2015/07/rooibos-an-alternative-to-sulphur/

http://www.wine-searcher.com/m/2014/03/south-african-winery-launches-rooibos-infused-merlot

https://www.thedrinksbusiness.com/2014/11/kwv-ditches-sulphur-for-rooibos/

http://www.ecowatch.com/rooibos-pre...the-use-of-synthetic-chemical-1882021728.html

All relating to the same idea and production, with a little bit more info' on the use of redbush.

Interesting. Thank you Tau.

Redbush / Rooibos Tea

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