Ingredient Spotlight: The Story of Rooibos

The Unique Nature of Rooibos Tea

The Rooibos Tea Industry & Growing Conditions

Rooibos is a one-of-a-kind herb indigenous to South Africa’s Cederberg and Sandveld regions, just north of Cape Town. This area, one of the country’s most biodiverse, provides the perfect environment for rooibos to thrive. The rooibos tea industry is highly dependent on natural rainfall, which fluctuates yearly. As a winter rainfall crop, rooibos grows best in sandy soil with a pH level between 4 and 6.

A Closer Look at Rooibos

The rooibos plant (pronounced “roy-boss”) has been cultivated for over 300 years - still young compared to the thousand-year-old Camellia sinensis plant, which produces black and green tea. Interestingly, rooibos is not a true tea but rather an herb that, when harvested and dried, is brewed into a reddish-brown herbal infusion. This infusion is commonly known as “African red tea” or “red bush tea.”

In the early 2000s, the industry expanded its use of rooibos by developing powdered rooibos for cooking, concentrated rooibos for espresso-like beverages, and rooibos extract for food flavoring and cosmetic products.

Each rooibos flower produces a legume containing a single seed. When ripe, the seed pops out and lands on the dry ground around the plant.

The Rooibos Harvesting & Processing Journey

• Harvesting: The rooibos plant is cut by hand, with its stems and leaves bound into bundles.
• Processing: The bundles are sorted, cut, or bruised to encourage oxidation. Oxidation releases the plant’s essential oils, enhancing its rich color and flavor. Red Rooibos: Fully oxidized, producing a deep red hue and a naturally sweet, rich taste. Green Rooibos: Minimally oxidized, steamed, and dried immediately, resulting in a greenish color and a grassy, mineral-like flavor.
• Grading: Rooibos is graded based on its leaf-to-stem ratio, with higher grades containing more flavorful leaves and less stem or dust.
• Storage: Like tea, rooibos should be stored in a cool, dark place away from moisture, light, and strong odors. Though it doesn’t spoil, stale rooibos may taste weak or musty. When stored properly, it remains fresh for up to two years.

The Naturally Untitled Rooibos Tea Farm

Located in the Aurora area of the Western Cape, the farm spans 655 hectares, with 400 hectares dedicated to naturally grown rooibos tea. Harvesting between 200 to 250 tons of wet rooibos annually. Additionally, cultivation of another 400 hectares of conventional rooibos on rented land.

How a Rooibos Tea Farm Operates

• Seedling Stage: Seeds are planted in nurseries before being transferred to prepared fields in July.
• First Harvest (Year 1): A small "topping" harvest occurs in January or February.
• Annual Harvests: From the second year onward, the plant is harvested once a year between January and March. Years 2, 3, and 4 typically yield the largest harvests.
• Processing: Harvested rooibos is cut by hand, packed into 25kg bales, and transported to the nearest rooibos tea cooperative. At the co-op, the rooibos is chopped and spread out on sun-drying fields. Once dried, it undergoes sterilization, is cut into different sizes, and is stored in bulk for export.

Key Benefits of Rooibos Tea

• Powerful Antioxidants: Rooibos contains antioxidants 50 times more effective than those in green tea, helping to restore immune function and combat aging.
• Naturally Calming: Known for its stress-reducing properties, rooibos is a caffeine-free alternative to tea and coffee.
• Heart Health: Regular consumption may support cardiovascular function and reduce the risk of heart disease.
• Blood Sugar Regulation: Rooibos contains aspalathin, an antioxidant that helps balance blood sugar levels and improve insulin sensitivity.

One of the easiest ways to enjoy these benefits daily? Brew a batch of plain loose leaf rooibos tea, let it cool, and store it in an airtight container in the fridge - a refreshing, naturally unrefined iced tea you can sip throughout the day.