Hmm... Rooibos. And to think I was turned off of 'red tea' due to a poor mixture that tasted like cherry cough syrup. Tangenting aside, I've found that a longer but colder steep earns an equally rewarding cup that has an odd edge that seems like its own spice, reminding me of pepper mixed with an earthy tone rather than the spicy bite from pepper corns. I usually get this just above 180 degrees when my kettle starts sizzling (average temperature is around 190-195, not exactly precise to be honest) and left to sit for around 10-12 minutes depending upon how deep I wish the flavor to be. This colder temperature is almost noteworthy as it has heightened my flavored rooibos, namely the Jasmine, and brings it to full flush like a normal jasmine tea would but without the caffeine and other agents. If you enjoy the normal brewing methods please experiment with the temperature as not every tea is at its best when brewed according to the sampler's label. The again, I'm the type who likes to steep an Earl Grey for 15 minutes at around 140 degrees just to have a wonderfully dark, temperamental cup of a suffused black tea that lacks the bitter that would show if brewed a mere 10 degrees warmer.