Rooibos
In the South African late summer, from February to March, the rooibos bushes are planted in small seedbeds to ensure healthy and uniform growth. The seeds are mechanically processed to enable a high germination rate.
The following fall, the seedlings are picked by hand and planted in Cederberg fields. This is followed by an 18-month growth phase, after which the first harvest takes place. The bushes are manually cut about 40cm above the ground to allow the plant to continue growing for up to 4 more harvests.
Following harvest, the plants are mechanically crushed and rolled, then soaked with water in order to initiate fermentation. During this process, the tea not only gains its familiar reddish brown colour but also forms the sweet aromatic compounds and numerous flavonoids. The fermented rooibos is then sun dried to stop fermentation, sorted and finally steamed and dried.
Single Origin
The rooibos is sourced directly from the tea farmer in Cape Agulhas.
Organic Certification
