Celebrate ‘International Tea Day’ With Homegrown Rooibos

Celebrate ‘International Tea Day’ With Homegrown Rooibos

Tea-lovers from around the world will be breaking out the fine china on 15 December in celebration of International Tea Day.

Next to water, tea is the most widely consumed beverage in the world and can be enjoyed anywhere, anytime. In fact, on any given day around 2 billion people sip on the brew.

Homegrown Rooibos tea, known for its abundant health benefits, is a firm favourite among South Africans and tea connoisseurs the world-over. It can be enjoyed in a myriad of ways – hot or cold and is becoming very popular in wine, gin, vodka, cider and cocktails, and is used as a flavour enhancer in yoghurt, ice creams, syrups, sauces, foods and more.It is also considered an essential ingredient in Annique’s products and can be found in our age-skincare products and lifestyle products.

“Worldwide consumption of Rooibos is at around 15 000 tons per annum and the growing demand for the product has pushed exports up to more than 7 000 tons per year. If both export and local volumes were sold and enjoyed as pure rooibos, it would equate to roughly 6 billion cups of rooibos tea per annum.”

South Africa exports Rooibos tea to over 30 countries, including Germany, the Netherlands, Japan, UK and US. Germany still remains by far the biggest importer of rooibos tea at 31%, with the Netherlands at 16% and Japan at 15%.

Annique has an amazing 14 teas in its range that help with an array of ailments, from bloating and cramps to increasing your metabolism. Celebrate International Tea Day with this delicious Rooibos liqueur recipe, which can also be served as a special festive season tipple:

Rooibos Liqueur Ingredients

  • 750ml Brandy
  • 2 cloves
  • 2 sticks of cinnamon
  • 750ml strong, hot Rooibos
  • Xylitol to taste
  • 25ml honey


  1. Add cloves and cinnamon to the brandy, shake the bottle and allow it to infuse overnight.
  2. Heat xylitol and Rooibos tea over moderate heat until xylitol has dissolved.
  3. Boil uncovered for 20 minutes.
  4. Remove from heat and stir in honey.
  5. Remove cloves and cinnamon from the brandy.
  6. Add the brandy to the tea syrup and mix well.
  7. Pour into sterilized bottles and seal.

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