Unlike standard Red Rooibos tea, the Green variety is made by stopping the natural fermentation and oxidization process of the tea just after it's cut. Instead of being allowed to ferment for long periods of time, which is historically employed for Red Rooibos, the Green is withered immediately, steamed to prevent oxidation, and then rolled and dried. The resulting tea is more delicate, aromatic, and with a heartier herbal taste and lighter color. Scientific and institutional findings suggest that Green Rooibos has a higher concentration of many of the nutrients found in regular Rooibos tea, including flavonoids, anti-oxidants, and minerals.

Now preserved with Optiphen