How rooibos is manufacturated?

The Terroir of South Africa:

Rooibos has been drunk for generations and is endemic to the Cederberg, known as Aspalathus linearis. It is produced in a strictly defined production area within the Cape Floral Kingdom, which is registered as a UNESCO World Heritage Site. This region is well known for:

-Its unique biodiversity, both flora and fauna.

-Its typical sandy and acidic soil, low in nutrients but well-utilized by the Rooibos plant.

-Its humid winter but very dry summer climate, which influences the shape and natural coating of the leaves.

The Producers' know-how, Manufacturing Steps as Ancestral Knowledge:

-Seed collection.

-Mainly manual harvesting: the branches are cut with a sickle 50 cm from the ground.

-Cutting into particles of 1 to 10 mm: done within a maximum of 72 hours after harvesting.

-Moistening & Oxidation: the green leaves turn red and are regularly turned over to avoid excessively high temperatures.

-Optional fermentation: lasting between 12 and 16 hours, this prolonged rest period allows natural bacterias to modify the organoleptic characteristics.

-Sun drying until the leaves reach a relative humidity of 10%.

-Sorting

-Quick heating to finalize the stabilization of the leaves.

It is the combination of geographical characteristics and the many steps in the manufacturing process of Rooibos that gives the infusion its honeyed, woody, and fruity notes, its intense red color, and its round and indulgent texture.

It is the combination of geographical characteristics and the many steps in the manufacturing process of Rooibos that gives the infusion its honeyed, woody, and fruity notes, its intense red color, and its round and indulgent texture.