What is the difference between red and green rooibos tea?

October 29, 2025 •

3 min read

Did you know that both red and green rooibos are harvested from the same South African plant, Aspalathus linearis? The transformation from green leaves to two distinct varieties hinges entirely on the processing method after harvest, which is the crux of what is the difference between red and green rooibos tea.

Quick Summary

The primary distinction between red and green rooibos lies in the oxidation process, leading to notable variations in flavor, color, and antioxidant concentrations.

Key Points

Processing is the core difference: Red rooibos is oxidized after harvesting, while green rooibos is not, preserving its natural state.
Antioxidant levels differ: Green rooibos contains a significantly higher concentration of antioxidants, including aspalathin, compared to the red variety.
Taste profiles vary greatly: Red rooibos is known for its sweet, earthy, and nutty flavor, while green rooibos is milder, fresher, and slightly grassy.
Appearance distinguishes them: The brewed infusion of red rooibos is a deep reddish-amber, while green rooibos produces a light golden or pale-yellow beverage.
Caffeine-free for both: Both red and green rooibos are naturally free of caffeine, making them suitable for any time of day.
Low tannin content: Both varieties are low in tannins, so they will not become bitter even if steeped for a long time.
Brewing is flexible: Unlike traditional teas, rooibos can be steeped longer for a stronger flavor without developing bitterness.

Rooibos, an herbal tea native to South Africa's Cederberg region, has been enjoyed for centuries for its health benefits and unique flavor profile. While both red and green varieties come from the same plant, their key difference lies in post-harvest treatment, significantly altering taste, appearance, and antioxidant potency.

The Oxidation Process: A Tale of Two Teas

How Red Rooibos is Made

Red rooibos, the more common variety, undergoes oxidation similar to black tea. After harvesting, leaves and stems are bruised, moistened, and left to ferment in the sun, changing from green to reddish-brown. This process develops the tea's sweet aroma and flavor. Drying stops the fermentation, stabilizing the flavor but reducing some antioxidants.

How Green Rooibos is Made

Green rooibos production skips oxidation. Leaves are heated immediately after harvest, preserving their green color and resulting in a fresher, milder, and more herbal flavor. Similar to green tea processing, this method retains a higher concentration of antioxidants than red rooibos. It's important to note that rooibos is naturally caffeine-free and not from the same plant as traditional green tea.

The Antioxidant and Nutritional Differences

The nutritional composition, particularly antioxidant levels, significantly distinguishes red and green rooibos. Both are good antioxidant sources, but green rooibos has a higher concentration due to minimal processing. Studies indicate green rooibos can have up to twice the antioxidant capacity of red rooibos. This is because the oxidation in red rooibos production breaks down some beneficial compounds, including aspalathin, a unique rooibos antioxidant. Both teas are caffeine-free and low in tannins, making them gentle and suitable for those sensitive to caffeine. While both offer health benefits like supporting heart health and digestion, green rooibos's higher concentration is a key nutritional difference.

Taste and Brewing Comparison

Flavor and color are the most apparent differences. Neither red nor green rooibos becomes bitter if over-steeped, unlike traditional teas.

Flavor Profile

Red Rooibos: Sweet, nutty, with notes of caramel and vanilla. Smooth, full-bodied with a slight earthy aftertaste. Versatile for blends and additions.
Green Rooibos: Milder, fresher, delicate vegetal flavor. Natural sweetness with subtle grassy notes and a lighter body. Ideal for lighter pairings or on its own.

Brewing and Appearance

Red Rooibos: Brews to a deep, reddish-amber or maroon color. Longer steeping enhances flavor and aroma.
Green Rooibos: Brews to a lighter, golden or pale-yellow hue. Best brewed at a slightly lower temperature than red.

Red vs. Green Rooibos Tea: A Comparison Table


Feature	Red Rooibos	Green Rooibos
Processing	Oxidized (fermented)	Unoxidized (minimal processing)
Flavor	Sweet, nutty, earthy, with notes of caramel	Mild, fresh, grassy, with a delicate sweetness
Color	Reddish-brown leaves, deep amber brew	Natural green leaves, light golden-yellow brew
Antioxidants	Lower concentration (some lost during oxidation)	Higher concentration (preserved due to minimal processing)
Caffeine	Caffeine-free	Caffeine-free
Tannins	Low in tannins	Low in tannins
Ideal For	Full-bodied flavor, with or without additions like milk and sugar	Milder taste, iced tea, delicate flavor pairings

Making Your Choice

The choice depends on personal taste and dietary goals. Red rooibos offers a richer, sweeter, and more full-bodied flavor, perfect on its own or with additions. Green rooibos is better for higher antioxidant intake or a lighter, more delicate flavor. Its fresh notes are great for iced teas and blends. Both are caffeine-free and low in tannins, making them healthy additions to a routine.

Conclusion

Despite coming from the same plant, red and green rooibos differ significantly due to processing. Red rooibos, being oxidized, has a sweet, nutty flavor, while the unoxidized green version is milder, fresher, and has more antioxidants. Both provide a healthy, caffeine-free drink, with the choice depending on preferred flavor. For more information, visit the South African Rooibos Council website.

Frequently Asked Questions

While both are healthy and caffeine-free, green rooibos is generally considered healthier due to its higher antioxidant content. The unoxidized processing of green rooibos preserves more of its natural antioxidants, which are partially lost during the fermentation of red rooibos.

No, both red and green rooibos are derived from the same plant, Aspalathus linearis. The difference in color, flavor, and nutritional profile comes from the post-harvest processing method, specifically the presence or absence of oxidation.

While green rooibos shares some light, grassy notes with traditional green tea, they do not taste the same. Green rooibos is milder, less astringent, and has a subtle caramel sweetness that green tea lacks. Also, rooibos is naturally caffeine-free, unlike green tea.

Unlike traditional black or green tea, rooibos does not contain the tannins that cause bitterness when steeped for too long. You can steep rooibos for a longer duration to achieve a more robust flavor without worrying about it becoming astringent.

Yes, rooibos is a versatile ingredient that can be used in cooking. Red rooibos, with its rich, sweet flavor, works well in desserts and savory dishes with red meat, while the milder green rooibos is excellent for dressings and dishes with herbs or chicken.

Yes, both red and green rooibos are rich in antioxidants and low in tannins and caffeine. They are known to support digestive health, boost the immune system, and may contribute to heart health.

Both can be used for iced tea, but green rooibos is often preferred. Its lighter, fresher, and more delicate profile makes it a particularly refreshing choice for a cool beverage.