Rooibos Harvest: From Field to Cup
1. From the First Winter Rain to the Summer Heat
In winter, after the first rains in June, the planting of Rooibos begins. Seedlings cultivated in nurseries are then planted in the fields, allowing the young plants enough time to develop their taproot up to 2 meters deep into the sandy soil. This deep rooting is essential to reach the stored moisture and survive the dry summer that begins in November.
While pre-grown seedlings are often preferred in windy and exposed locations, direct seeding may also be an option on protected farms. However, the success of direct seeding heavily depends on the location and the available growth period. The plants must develop a sufficiently deep taproot in time to access the deeper, moist soil layers during the summer months.
2. From Rejuvenation Pruning to the First Harvest
In the first summer after planting, young Rooibos shrubs undergo a rejuvenation pruning between January and March. This is not for harvesting but to encourage the development of numerous lateral shoots, making the shrub denser and bushier.
In the past, a farmer had the idea to dry this rejuvenation pruning and make an infusion from it. This led to the creation of unfermented green Rooibos tea, which is increasingly popular today. The regular harvest begins in the following year.
The lifespan of a Rooibos shrub is divided into two phases: In the first three years, they are considered young plants that provide particularly tender shoots. In the subsequent three years, they are referred to as mature plants, whose branches are thicker and sturdier.
3. Harvesting the Rooibos Shrub
The actual harvest begins in the second year, as soon as the young shoots turn brown, indicating they have reached optimal maturity. Skilled workers cut these one-year-old shoots with sharp sickles, taking care not to cut into the old wood. Cutting into the old wood could severely damage or even kill the Rooibos shrub. Precise cuts ensure the plant remains healthy and productive for future harvests.
The harvested branches are initially bundled into sheaves and tied with cloths. Each bundle weighs about 20 kg. The harvest workers then load the bundles onto trailers. During the hot summer months, they work from 7:00 AM to 4:00 PM in daytime temperatures that can reach up to 38°C. Experienced harvesters average around 600 kg per day, with top harvesters managing up to 1 ton. Once loaded onto trailers, the harvest is transported to the cutting site for further processing.