A caffeine-free cup with a ruby glow and a naturally sweet finish
Some teas are built for the morning rush. This one is built for the slowing-down hour — the part of the evening when you finally sit down and want something warm in your hands that won't keep you awake. STEEP Organic Rooibos Hibiscus by Bigelow pairs two of the herbal world's most beloved botanicals: smooth, honeyed South African rooibos and bright, tart hibiscus flower. Together they brew into a deep crimson cup that tastes like cranberry and wildflower honey, with zero caffeine and zero fuss.
If you've been hunting for a relaxing herbal drink that feels like a treat rather than a compromise, this blend is an easy yes. It's bagged for convenience, certified organic, and blended and packed right here in Canada — so the box that lands on your doorstep from our Canada shop is genuinely fresh, not something that has been sitting in a warehouse for a year.
Who this blend is really for
This is the cup for anyone who loves the idea of a soothing evening ritual but can't tolerate caffeine after a certain hour. It's a favourite with people who've had to give up their afternoon coffee, parents winding down once the house goes quiet, and anyone who simply prefers their nightcap to be a mug rather than a glass. Because it's naturally free of caffeine, it's also a gentle choice for those who want to cut back without giving up the comfort of a hot drink.
What rooibos and hibiscus actually taste like together
The flavour here is the whole reason this combination has become a modern classic. Rooibos — sometimes called red bush tea — brings a rounded, slightly nutty sweetness with notes of honey and a soft woodiness. On its own it's mellow and a little earthy. Hibiscus does the opposite job: it's vivid, fruity and pleasantly sour, the same tang you find in cranberry juice or a good sour candy.
Blend the two and the rooibos smooths out hibiscus's sharp edges while the hibiscus lifts the rooibos out of anything too plain. The result is a balanced, juicy infusion — tart up front, mellow and lingering on the finish, with a colour so deep red it almost looks like fruit punch. There's a reason this hibiscus herbal tea reads as both refreshing and cozy: it has the brightness of fruit and the warmth of a herbal base in one cup.
The colour tells a story
Don't be surprised by how intensely red the liquor turns. That ruby hue comes entirely from the hibiscus petals and is a good sign you're getting a full, flavourful steep. The deeper the colour, the bolder and more tart the cup — useful to know if you like to dial the strength up or down.
How to brew it properly
Herbal infusions love heat and patience, and this one is no exception. Unlike delicate green teas that scorch in boiling water, rooibos and hibiscus are happiest at a full, rolling boil. Here's the method that gets the best out of every bag:
- Use one tea bag per cup (about 240 ml of water).
- Heat fresh water to 100 °C — a full rolling boil.
- Pour over the bag and steep for 5 to 7 minutes.
- For a lighter, fruitier cup, pull the bag at 5 minutes; for a deeper, more tart and full-bodied result, let it go the full 7.
- Give the bag a gentle squeeze as you lift it out to release the last of the colour and flavour.
Because there's no caffeine to turn bitter, you genuinely can't over-steep this in the way you can with black or green leaf. If you forget it for an extra minute or two, the worst that happens is a stronger, tarter cup. That forgiveness makes it a great everyday brew for people who don't want to babysit a timer.
Iced and chilled versions
This blend is arguably even better cold. To make a pitcher of iced tea, brew it double-strength — use two bags per cup of water, steep the full 7 minutes, then pour over a glass packed with ice so the melt brings it back to perfect strength. The hibiscus tang and ruby colour make it a stunning, naturally sweet alternative to sugary cordials, and a beautiful caffeine-free option for a hot Canada summer afternoon.
Sweeteners, citrus and easy ways to dress it up
Plenty of people drink this red bush blend exactly as it comes, and the natural sweetness of the rooibos means it rarely needs any help. But it takes well to a few simple additions if you want to play:
- A spoon of honey leans into the rooibos's honeyed character and softens the hibiscus tartness — the most popular tweak.
- A slice of lemon or orange amplifies the fruity, citrusy side and makes the cup taste even brighter.
- A few fresh mint leaves turn it into a refreshing, almost spa-like infusion, especially over ice.
- A cinnamon stick or a couple of cloves dropped in while it steeps gives a warming, mulled-fruit quality that's lovely in cold weather.
What about milk? Plain rooibos on its own takes milk happily — a splash gives it a rounded, almost rooibos-latte feel. With hibiscus in the mix, though, the acidity can curdle dairy and the colour goes muddy, so milk isn't the natural partner here. If you love a creamy cup, a splash of oat or coconut milk handles the acidity better than cow's milk and keeps things smooth. For most people, though, this blend shines brightest taken clear, the way you'd enjoy a fruit infusion.
A simple rooibos-hibiscus "agua fresca"
For something special, brew a strong batch, sweeten lightly with honey while it's still warm, then chill and stir in a squeeze of lime and a handful of fresh raspberries. Serve over ice. It's a non-alcoholic crowd-pleaser that looks gorgeous and tastes like summer — and nobody at the table loses any sleep over it.
When to drink it and what to eat alongside
This is, first and foremost, an evening tea. With no caffeine to interfere, it's an ideal companion for the hour or two before bed, slotting neatly into a wind-down routine alongside a book or a quiet moment. Many drinkers reach for it specifically as a calming, soothing cup after dinner.
That said, its bright fruitiness makes it just as welcome at other times. It's a great mid-afternoon pick-me-up that won't leave you wired, a thoughtful option to offer guests who avoid caffeine, and a refreshing iced drink for warm days. On the food side, the tart-sweet profile pairs beautifully with:
- Dark chocolate and berry desserts, where the hibiscus echoes the fruit.
- Buttery shortbread, scones or a slice of pound cake — the tartness cuts the richness.
- Cheese plates, especially soft and creamy cheeses that benefit from a fruity contrast.
- Spiced or Middle Eastern dishes, where a chilled glass acts as a cooling, palate-clearing sip.
Caffeine, ingredients and what's actually in the bag
Let's be unambiguous, because it's the question that matters most for an evening drink: this is completely caffeine-free. Rooibos is a herb, not a true tea leaf, and hibiscus is a flower — neither plant contains any caffeine, so there's nothing to remove and nothing to keep you up. You can enjoy a cup at 10 p.m. with a clear conscience.
It's also certified organic, meaning the rooibos and hibiscus are grown without synthetic pesticides or fertilisers, then blended and packed in Canada. The ingredient list is refreshingly short — organic rooibos and organic hibiscus, and that's the heart of it — with no artificial flavours or colours needed, since that deep red comes straight from the flowers. Naturally free of caffeine and free of the additives that creep into a lot of fruit-flavoured drinks, it's about as clean and simple as a flavourful cup gets.
A note on the natural tartness
Hibiscus is mildly acidic, which is exactly what gives this blend its lively, cranberry-like zip. If you're sensitive to acidic drinks, a touch of honey rounds it off nicely. As with any herbal infusion, if you're pregnant, nursing, or taking medication, it's worth a quick word with your doctor — hibiscus is a potent botanical and it's always sensible to check.
How to store it so every cup stays fresh
Herbal blends keep well, but flavour fades with exposure to air, light, heat and moisture. To protect that bright hibiscus character and honeyed rooibos sweetness:
- Keep the bags in their original box or an airtight container, sealed after each use.
- Store somewhere cool, dark and dry — a pantry or cupboard, away from the stove and any direct sunlight.
- Keep it away from strong-smelling spices and coffee, as tea bags readily absorb nearby aromas.
- Don't refrigerate or freeze the dry bags; the moisture does more harm than good.
Stored this way, the blend will hold its character for a long time. There's no hard expiry on a dry herbal tea — it simply tastes its best when it's fresh, which is exactly why buying from a roaster with quick stock turnover beats grabbing a dusty box off a supermarket bottom shelf.
Why buy this tea from LocoYoko
We're a Canadian coffee roaster and tea shop, and we ship across Canada. When you order from us, you're buying from a local business that actually cares what's in your cup — not a faceless marketplace. A few things our customers tell us they appreciate:
- Genuinely fresh stock — we turn inventory quickly, so your box is recently packed, not aged.
- Free shipping on orders over $50 for tea or our Coffee anywhere in Canada — easy to hit when you stock up on your favourites.
- A 30-day happiness guarantee — if this blend isn't for you, let us know and we'll make it right.
- Real Canadian customer service from people who drink this stuff too and are happy to help you brew it well.
Add a box to your order, pair it with a coffee or two to clear the free-shipping threshold, and give your evenings a warm, ruby-red upgrade.
Frequently asked questions
Does this tea contain any caffeine?
No. Both rooibos and hibiscus are naturally caffeine-free, so this blend contains none at all. That's what makes it such a popular choice for the evening and for anyone reducing their caffeine intake.
How long should I steep it, and how hot should the water be?
Use water at a full rolling boil — 100 °C — and steep one bag per cup (about 240 ml) for 5 to 7 minutes. Five minutes gives a lighter, fruitier cup; seven gives a deeper, tarter, fuller body. It won't turn bitter if you leave it slightly longer.
Can I drink it with milk?
It's best enjoyed clear, like a fruit infusion. The hibiscus is mildly acidic, which can curdle dairy and dull the colour. If you want something creamy, a splash of oat or coconut milk works better than cow's milk, but most people prefer it without.
Is it good as an iced tea?
Excellent, in fact. Brew it double-strength (two bags per cup), steep the full 7 minutes, then pour over plenty of ice. A little honey and a squeeze of lemon or lime turns it into a refreshing, naturally sweet summer drink.
Is the tea organic, and where is it made?
Yes, it's certified organic. The rooibos and hibiscus are grown without synthetic pesticides, and the blend is put together and packed in Canada before it reaches our Canada shop.
How should I store it to keep it fresh?
Keep the bags in an airtight container in a cool, dark, dry cupboard, away from heat, light and strong-smelling foods. Stored this way it holds its bright flavour for a long time — and since we turn our stock quickly, it arrives fresh to begin with.
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