For the rooibos-infused sugar
Cut open the Tick Tock Original Rooibos teabag to access the tea leaves inside. Empty the teabag into a blender, and blend until it becomes a fine powder (20-30 seconds).
Add the blended tea leaves into a small bowl, and mix with the caster sugar until well combined.
For the popcorn
Add the oil to a large saucepan with a tight-fitting lid over a medium heat. Add the popcorn kernels, and toss them in the oil to coat.
Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, gently shake the pan. Continue to shake frequently until the popping stops. Turn off the heat and leave the popcorn in the pan.
Line a large baking tray with baking parchment. Add the rooibos-infused sugar and the water into a medium heavy-based saucepan and gently bring to the boil, stirring until the sugar has dissolved. Then leave over a medium heat, without stirring, for 6-8 minutes until it turns an even golden colour. Add the butter and stir well until combined.
Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel.
Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 minutes, then break apart and enjoy.