ROOIBOS
ORIGINS
Deon Zandberg has Rooibos in his veins. Having grown up on a Rooibos farm, he is one of the most experienced Rooibos experts in the country.
At the helm of our agri division, he ensures all our producers have the support they need to produce high-quality Rooibos.
Rooibos is classified as a
Protected Designation of Origin in the EU
As of 2021, the name "Rooibos" may only be used to sell and market Rooibos produced and processed within South Africa's winter rainfall areas.
This will contribute to the sustainability of the industry, while also emphasizing the uniqueness of the product grounded in the origins of Rooibos.
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A network of farms across the Western Cape
Cape Natural Tea Products sources the highest quality Rooibos from over 150 farmers across the Western Cape. Managing the annual cycle is one of Deon's biggest challenges. It is vital to ensure that the right amount of quality Rooibos arrives at the processing courts for primary processing at the right time - a process the requires a full-time hands-on approach.
How Rooibos is made
From seed to farmlands
Windfallen seeds are carefully gathered from the farmlands, prepared for germination, and planted in nurseries. At the right age, they are carefully planted onto the farmlands.
From growth to harvest
Various steps are taken to ensure the plants grow well for optimal harvest. Nine months after an initial top-harvest, the Rooibos is hand-cut with sickles, bound, and immediately transported to the processing courts.
Primary processing
At the processing courts, the wet Rooibos is cut and undergoes a fermentation process under the baking African sun. When full aroma and sweetness develops, the tea is dried and transported to our Cape Town facility for final refining.
The History of Rooibos
High-quality Rooibos farming
Explore how Tierberg farm, one of our main suppliers, grows high-quality Rooibos, alongside indigenous fynbos.
Artisan Organic Rooibos farming
600m above sea level, on a mountain called Gifberg, Dave Schlebusch farms organic Rooibos with a unique processing method.
"I do it in my own way," says Schlebusch, "in a way that works together with nature."