Pizza Spaghetti Olive oil Espresso these are the foods we normally associate with Italy and Italian cuisine. But did you know that Italy consumes more pears than any other European nation? Or that Italy is the world’s second largest grower of pears after China? It’s true. Italians have been enjoying pears since the days of ancient Rome. The fruit holds a special place in their hearts not only because of their delicious flavor on their own but because they are wonderful to cook with and pair with other foods. Nowhere is this truer than in the breathtakingly beautiful villages of Tuscany. Tuscan chefs have created many recipes over the years, and routinely whip up such delicacies as pears poached in white wine, sliced pears with fresh Parmesan cheese or spicy pear pastries.

The slightly tart, highly adaptable flavor of Italian pears is perfectly complimented by their high nutrient content. The fruit is high in fiber, vitamin c, potassium and folic acid. Well, in the spirit of adaptability we’ve decided to try something new and match the sweet profile of pear with the mellow character of a South African Rooibos. We believe that what we have created evokes the feeling of a relaxing afternoon under the Tuscan sun perhaps sitting under a pear tree. The cup is fresh, with herbaceous notes and lively hints of pear delizioso!

200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients:

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 3-7 minutes. Pour into your cup; add milk and sugar to taste.

Iced tea brewing method (to make 1 liter/quart): Place 6 teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.

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