2002 January 27, Alida Becker, “Miss Marple of Botswana”, inThe New York Times[1]:
Sitting in her ocher-walled office with its tin roof and itinerant chickens, Mma Ramotswe sipsredbush tea and ponders the ethics of her cases: the wife who wants the detective to steal back the car her husband has stolen; the grief-stricken mother who, with Mma Ramotswe's deft application of a little blackmail, might be reunited with a young grandson.
In the Cape region of South Africa the leaves of the wildredbush [Aspalathus linearis (Burm. f.) R. Dahlgr.] are collected by farmers for export as Rooibos tea.
2007, John Charles Griffiths,Tea: The Drink that Changed the World, page 9:
I shall not write about the estimable maté,Ilex paraguayensis, which is a holly, nor of rooibos,redbush (Aspalathus linearis), of the pea family, nor of any of the flowery infusions from camomile to hibiscus which have usurped the name of tea.
2010, Will Sellick,The Imperial African Cookery Book: Recipes from English-speaking Africa[4]:
One of the few foodstuffs of the indigenous Khoikhoi and San people that European colonists adopted with any enthusiasm was a tea made from the dried, fermented leaf tips of a scrubby bushveld plant,Aspalathus linearis, known asredbush orrooibos.
