Rooibos tea is grown on rugged terrain, a low in ph and high in moisture environment.
Seeding takes place during February and March.
Harvest takes place 18 months after seeding, and can be harvested two to three times. After that, the land needs to go through conversion process to build up the soil and natural fertility before it can be stated as fully organic.
Harvest takes place in the summer, during January to march.
The bushy plant’s branches are cut and bound into bundles by hand and machines.
Machines cut the branches into 5mm length
During fermentation, the freshly cut Rooibos undergo an enzymatic oxidation process which causes the Rooibos to turn from green to amber color. The sweet distinctive aroma of Rooibos is unleashed.
After fermentation, Rooibos is spread out and left to dry under the sun for 6 hours.
According to cutting size and leave to stem ratio, the tea is categorized into five classes. Bush Treasure only select the highest grade.
Organically certified Rooibos that have the finest cut and the highest leave to stem ratio account for only 0.3% of total harvest. It is characterized by its sweet yet rich distinctive aroma.