Cape and Cape: Rooibos and an African Teatime in Paris

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Cape and Cape: Rooibos and an African Teatime in Paris
The other day I couldn’t resist a visit to the Impressionists in Normandy exhibition at the Jacquemart André Museum in Paris. If you’re like me and adore art, you’ll especially appreciate this museum as a do-able size, plus Monet, Degas, Renoir and Caillebotte paintings are so close that it’s pinch-your-arm worthy. But the cherry on the Stohrer cakes is the museum’s Café. As I mention it in Teatime in Paris as one of my favorites, this time Monsieur Antoine couldn’t resist joining me in an afternoon teatime. Antoine never takes tea but he saw the menu listing Rooibos. It was enough to see his eyes as he sipped; conversation uncharacteristically changed to tea, as he recognized the familiar Rooibos from the Cape and we made a note of the label: Cape and Cape. Before we knew it, we were reminiscing and dreaming of another trip to South Africa. We first discovered Rooibos about ten years ago on my first trip to South Africa with Monsieur. Each guesthouse on our route had a tea tray with a kettle, and particular attention was drawn to the little jug of fresh milk in the room’s fridge. It all felt rather charming and colonial – until the conventional hotel sachets of regular black tea and herbal infusions were surprisingly replaced with this curious-looking Rooibos. When I asked the locals what they did with it, I was just to add a touch of milk. As a milk-in-my-tea Brit, this totally suited me. It tasted a bit like tea but it wasn’t with its woody undertones. Over our holidays we both became infatuated with this drink – especially as its reputed health benefits (if not psychologically) helped outweigh the Cape wines we were drinking, which was the main purpose of our tour. While we were tasting Chenins to Pinotages, another couple, Matthias and Gervanne Leridon, had fallen so much in love with Rooibos, the South African tea of the land. They had done the full monty, heading another 100km inland north to Clanwilliam, the centre of Rooibos land and eventually set up the Cape and Cape company in 2013, exporting the natural teas to Paris. What is Rooibos? It’s a small bush that grows in the wild in South Africa – about 200km north of Cape Town. Its name, Rooibos (meaning redbush), is a red tea that’s rich in antioxidants, naturally low in tannins and completely caffeine-free. Not the Same Returning to Paris, gradually Rooibos has been easier to find in the supermarkets but nothing can approach that specific taste of Rooibos we had in South Africa – until the other day in Paris. I had heard of this new Cape and Cape in Paris before but hadn’t stumbled on the boutique. It’s a rather hidden secret behind Trocadéro on rue Vineuse, with rows of brightly colored triangular tins uncovering tastes that will “broaden our horizons”. They have a point. Maria gave me a most welcome tasting of their pure and “simple” Rooibos, Safari au Cap from the Terroir of Nieuwoudtville. I closed my eyes and, like Antoine, was instantly transported to the Cape, something that the rooibos teas to date from supermarkets (including organic in health food stores) just hadn’t achieved. More Than Just One Pure Rooibos There’s a wide variety of pure Rooibos to taste, since with each unique area – like wine – the varieties depend on the terroir or soil where the fynbos (South-African maquis or scrub) develops specifically to environmental conditions: in the south, green rooibos is lightly citrus; in the center, it’s more down-to-earth and more of a substitute to black tea; while in the high-altitude north of the Cederberg Mountains, there’s more of a taste of red fruits and cacao. According to Mikaël Grou, Second Sommelier at the Four Seasons Hotel George V in Paris and taster for the House, the Rooibos-growing area is the equivalent to both Burgundy and Beaujolais regions put together. I’m particularly fascinated with their Green Rooibos as it’s a real detox and haven’t seen it before. Green Mountain is so delicate and both flavors come through; the green tea first then a delicate, almost smoky rooibos aftertaste. I loved the slightly “stronger” version, Stormy Joburg, with a hint of citrus too. How to Infuse As with red Rooibos, Sommelier Mikaël Grou explains that it’s important to infuse for at least 5 minutes, if not to 10 minutes using an extra-fine filter. The reason isn’t for the color (which appears straight away) but for the total flavor to shine through. As with “normal” tea, it’s best to brew it using water just under boiling (90°C). He recommends pouring 4/5 boiling water from the kettle and topping up with cold water before adding the Rooibos or tea. Flavored Rooibos If you’re into flavored teas, there are plenty to tempt the tastebuds. Flirt with sweet and spicy flavored Rooibos with evocative names such as Citrus Kiss, Oh My Ginger, Miss Grey, Shap Shap! Bon Bon (Strawberry-Vanilla. Shap Shap is slang for “good good – how you doing?”) and Flirt with Scarlet (Rose-Mango). Africa, The Unknown Tea Continent The teas at Cape and Cape don’t just stop at Rooibos. Calling themselves the “African House of Tea”, their third variety of teas are the Natural African Teas. As they say, Africa is…
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Lead photo credit : Cape and Cape's green rooibos tea/ Jill Colonna

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Jill Colonna is author of “Mad About Macarons” and newly published “Teatime in Paris: A Walk Through Easy French Patisserie Recipes”. She lives just outside Paris in the land of the Impressionists with her French husband and two teenage girls near Saint Germain-en-Laye. You can read about her life around Paris, travels and recipes on her blog: www.MadAboutMacarons.com