Rooibos seeds are planted from February to March. Seedlings are transferred from nursery to the fields from June to August. It takes approx. 18 months for the Rooibos plant to mature.
The Rooibos plant is harvested annually with a 3 - 5 year life cycle.
HARVEST
During harvest, which begins in summer, (January-March in South Africa). Rooibos is cut above ground, bundled, and transported to the processing plant. where it is cut to the uniform length.
FERMENTATION
The next process is similar to the manufacture of black tea - Rooibos is bruised in order to release the enzymes that instantly begin the fermentation process.
This type of fermentation is also called oxidation and does not produce alcohol. The combination of enzymes, tannin, and oxygen turns Rooibos red - just like a tree leaf in the fall
In the next step Rooibos is fermented outdoors in South African sunshine
THE FINAL PROCESS
Large vacuum machines are used to collect Rooibos and in the next step Rooibos is then sorted and graded.
In the final step Rooibos is pasteurized by steam and drie.
Rooibos is then inspected by a quality control crew that will perform visual, taste and chemical ( laboratory ) purity tests
At this time Rooibos is ready for consumption. It is packaged in paper sacks and shipped to its next destination.
