Botanical Vinegar, Green Tea (Rozendal Farm)


Infused with Green Tea, Chilli, Carob, Lavender, Kelp and Bay leaf, this Green Tea Vinegar has numerous uses. Enjoy as an aperitif, mix with water for a refreshing drink, or use in pickles, marinades and dressings.
Rosendal Botanical Vinegars are Balsamic style vinegars made from a blend of red wine cultivars activated by the farm’s own indigenous “Mother” culture.

In stock


Ingredients: Red Wine Vinegar (47%), Grape Must (47%), dried Green Tea (4%), dried Carob pods (0.4%), fresh Lavender (0.4%), dried Bay leaf (0.4%), Kelp powder (0.4%), dried chilli (0.4%)

  • Unfiltered
  • 6% acidity
  • Proudly South African
  • No preservatives
  • No artificial colourants
  • No artificial flavours

Directions for use: Use in salads, marinades, pickles or as an aperitif, or refreshing drink when mixed with water.

More about the ingredients:

  • Green Tea: Clinical studies suggest a link between polyphenols in green tea and a reduced chance of cancer. Green Tea brims with antioxidants, is a superb detoxifier and a must for weight and cholesterol reduction.
  • Carob: Pods and seeds from the Locust tree (carob) are sweet and caffeine-free. Carob fruit aids digestion and lowers cholesterol. The lignan gives the plant its antibacterial, antiseptic, antiviral and antioxidant properties.
  • Chilli: Chillies contain capsaicin which has anti-inflammatory properties, acts as an analgesic, improves digestion and stimulates circulation. Young fruit is rich in Vitamin C and mature fruit in Vitamin A. Chillies contain antioxidants which enhance the immune system.
  • Bay leaf: Dried or fresh bay leaves are used worldwide to flavour meat, fish and vegetable dishes. Medicinally, bay leaves are used to treat high blood-sugar levels, infections, headaches and stomach ailments.
  • Kelp: Sea vegetables contain all the vitamins and minerals needed for good health: iodine (essential for a well-functioning metabolism), iron, calcium, magnesium, certain B-vitamins and vitamin K.


Rozendal Farm

The Rozendal Farm story begins in the 1980s, when Rozendal owner Kurt Ammann was still making wine – and enjoying success with his acclaimed Bordeaux blends. One year, Kurt realised that his 1988 vintage contained slightly too much volatile acidity, and this ‘flaw’ proved a happy accident – providing the perfect opportunity to venture into vinegar making. Intrigued by the quality and health benefits reported by advocates of raw, artisan vinegar; Kurt began his own endeavours with 2000 litres of ‘flawed’ wine and a commitment to time-honoured, natural processes. These were processes so slow that they would span generations – with Kurt’s children now bottling vinegars birthed by their father.


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