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Rooibos Vanilla Guava – Tropical Green Rooibos with Sea Buckthorn
Rooibos Vanilla Guava is a fresh and tropical caffeine-free blend of fine South African green rooibos with notes of pink guava, heady vanilla and vibrant sea buckthorn. We've added real dehydrated sea buckthorn, pineapple and guava bits over pure, unoxidized green rooibos, with carrot, chokeberry, sunflower and marigold for color and depth.
Green rooibos brings a light, fresh and naturally sweet base. Sea buckthorn is a vibrant berry with a bright, tangy flavor that adds a zesty twist to every cup.
Tasting Notes
Aroma: aromatic tropical pink guava
Flavor: sweet guava with a touch of vanilla
Accents: juicy pineapple and tangy sea buckthorn
Finish: a mild rooibos flavor that lingers on the palate
Why You'll Love It
Green rooibos is lighter, fresher and more delicate than traditional red rooibos, making it the perfect canvas for tropical fruit. The flavor develops as you sip, bringing out a balanced, tropical sweetness that's simply irresistible.
Fresh, unoxidized green rooibos
Tropical guava and pineapple
Tangy sea buckthorn
Naturally caffeine-free
How to Enjoy
Enjoy Rooibos Vanilla Guava hot, or try it over ice for a refreshing tropical iced tea. Add a splash of coconut milk for a creamy tropical latte, or serve it chilled with fresh fruit at summer gatherings.
Fresh, fruity and tropical, Rooibos Vanilla Guava is an island getaway in every cup.
Featured ingredients
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Buckthorn
Sea buckthorn is a thorny shrub that grows along coasts and mountain slopes across Europe and Asia, from the Baltic to the Himalayas. Its bright orange berries have a tangy, tropical flavor reminiscent of passion fruit, pineapple and citrus, with a pleasantly sour edge. In tea blends it adds zing and a warm golden color to fruit teas, green tea and rooibos, and pairs well with orange, ginger, apple and honey. Sea buckthorn is especially popular in Russia and Northern Europe.
Carrots are root vegetables first cultivated in Central Asia and now grown all over the world in many colors, from orange to purple. Dried carrot pieces add a mild, natural sweetness, a slightly earthy note and a warm orange color to the cup. They work well in fruit and herbal blends with apple, orange, ginger, beetroot and rooibos, adding body without overpowering other flavors. Carrot blends also make a playful, garden-inspired iced tea for warm afternoons.
Guava is a fragrant tropical fruit native to Central and South America and now grown widely in Mexico, India, Hawaii and the Caribbean. Dried guava brings a sweet, juicy flavor somewhere between pear and strawberry, with a perfumed, floral tropical aroma. It is a natural fit for fruit blends, green tea, white tea, black tea and rooibos, pairing especially well with passion fruit, mango, pineapple and hibiscus. Guava blends make a bright, sunny iced tea that is perfect for summer.
Marigold petals, also known as calendula, come from a bright orange and golden flower that has grown in Mediterranean gardens for centuries. The dried petals have a light, mildly sweet and slightly peppery taste with a gentle floral aroma. They are used mostly to add cheerful color to herbal, fruit, green and black tea blends, pairing nicely with chamomile, rose, citrus and berries. In the past, calendula petals were even called poor man's saffron because cooks used them to color rice and butter.
Pineapple is a tropical fruit native to South America and now grown widely in Costa Rica, the Philippines, Thailand and Hawaii. Dried pineapple pieces add a juicy, tangy-sweet flavor with a bright, sunny aroma and a lively tropical zing. They pair beautifully with green tea, white tea, rooibos and fruit blends featuring mango, coconut, papaya, ginger or passion fruit. Pineapple blends make a fantastic iced tea, and a splash of coconut milk gives them a fun piña colada twist.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
034 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
034 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
