The Making of Rooibos Tea
Fresh harvested rooibos preceding to be cut
The process of making rooibos takes about 2-3 days depending on the weather. During hot summer months such as January and February, the leaves dry faster from the prolong daytime heat and high temperature. After harvesting, the Rooibos plants are immediately brought to the processing facilities to be cut.
Finely chopped rooibos leaves before fermentation
To accelerate the fermentation process, water is added to the freshly cut leaves before they are spread out in a tea court to ferment and dry overnight. The following morning, the leaves are carefully turned to ensure even drying and to prevent any moisture from being trapped. In larger processing facilities, where substantial volumes of rooibos are handled, this turning is typically done by tractor. In Wupperthal, however, tradition is still preserved. Workers gently turn the leaves by hand using a bloom stick, continuing a practice that has been passed down for generations.
Workers using bloom stick to ensure leaves are even dried , a practice that has been passed down through generations
It is this fermentation process that transforms the green plant into rooibos’ signature deep red hue and develops its naturally sweet, earthy flavor. Once fully dried, the rooibos is sifted, sorted into different grades, and finally steam-pasteurized to ensure safety before packaging.