Espresso made from red tea

Lattes and cappuccinos may have achieved near-cult status around much of the world, but health benefits are not typically among their virtues. A new contender fresh out of South Africa is now proposing a healthier alternative: espresso made from red tea. Back in 2005, South African Cape farmer and espresso junkie Carl Pretorius walked into his kitchen for a quick fix. Worrying about the caffeine, though, he opened up Rooibos red tea instead and poured it into the handle of his espresso machine. red espresso was born, featuring a strong, slightly nutty flavour and a clean finish. The Rooibos used for red espresso is grown wild and hand-harvested from a single farm at the highest altitudes in South Africa’s Cedarberg Mountains. A patented cut and method of preparation give red espresso richer flavour, colour and health properties than regular Rooibos, yet it is still naturally caffeine-free and is claimed to contain five times more antioxidants than green tea—a full 10 times more than regular Rooibos tea itself. Like coffee-based espresso, it can also be made into lattes and cappuccino-style drinks. red espresso launched into the South African market in November 2005, and won a Product of the Year award just a year later in an important South African food and beverage innovation competition. By the end of 2006 it made its way around the globe, and last fall it earned a spot on the shelves at Whole Foods markets around the US. Those in food and beverage: one to serve up to the rest of the world. Spotted by: Marijke Krabbenbos