Množstvo čajových lístkov hrá dôležitú úlohu v určení sily pripravovaného čaju. Príliš málo lístkov spôsobuje slabý nálev bez chuti. Lúhovaním nadmerného množstva čajových lístkov získame silný čaj s prenikavou, trpkastou a otupenou chuťou. Je potrebné sa trošku pohrať s množstvom čaju, najmä vtedy ak pripravujeme ten ktorý druh čaju prvý krát.
The home of the green as well as of the red rooibos is situated at the South African west coast close to the Cedar Mountains. Even the natives of this region used the rooibos shrub to make tea. The plant has been cultivated since 1930. The rooibos plant grows to a height of about 1.5 metres and is similar to a gorse shrub. Rooibos tastes soothingly fresh and has a fruity malt note. It does not contain any caffeine or sugar, but it has traces of fluorine, iron, potassium, copper and rutin instead, as well as vitamin C and flavonoides. Similar to black tea, rooibos has gone through the complete process of fermentation (oxidation of the leaf cells through contact with oxygen). In the process of this, it obtains its typical red-brown colour. In the case of the green rooibos, the process of fermentation is avoided due to immediate drying the raw material. For green rooibos we recommend a brewing time of 3-5 minutes, for rooibos approximately 5 minutes. It does not affect the taste negatively if the brewing time is longer as the tea does not get bitter only the taste will be more intense.