Rooibos Classification: From Field to Cup
7. Storage and Quality Control
Once the dried Rooibos reaches a residual moisture content of less than 8%, it is collected from the Tea Court using a sweeper machine and packed into 400 kg bulk bags. The tea is then batch-coded, and samples are taken for later analysis and quality classification.
These samples also serve for the first quality inspection, during which the dried color, taste, and cup color of the Rooibos are assessed. Based on these results, it is decided which batch is suitable for which blend or order. Afterward, the tea undergoes further processing, including sterilization and packaging, followed by a second quality inspection to ensure the Rooibos meets the high standards required.
8. Sterilization, Grading and Sorting
After harvesting and drying, Rooibos is sterilized using steam at a temperature of 135°C. The tea reaches a product temperature of 94°C, which is maintained for at least 90 seconds. This ensures that the tea is microbiologically clean and absolutely safe for consumption, whether sold locally or exported globally.
Next, the Rooibos is graded, meaning it is sorted by length, color, aroma, and taste and classified into quality levels. The common categories include:
- Superior Grade (Export Quality):
Long, uniform needles (leaves) with an intense, bright red-brown color. The aroma is full and rounded, with a slightly sweet note, and the tea contains minimal stems or other plant fragments. - Choice Grade:
Slightly shorter leaves with marginally more stems. The color is good but less vibrant than the Superior Grade. The taste is pleasant but slightly less intense. - Standard Grade:
A higher proportion of shorter stems and fragments. The color is less consistent, and the taste and aroma are less pronounced but still enjoyable. - Industrial Grade:
Significantly more stems and leaf fragments. The color is less vibrant, and the aroma is milder. This grade is often used for industrial purposes or budget tea blends.
Finally, the tea is packaged into appropriate containers, whether in tea bags or loose-leaf tea for retail and wholesale. In this way, Rooibos travels from the South African plantations to the cups of consumers worldwide, offering a safe, flavorful, and high-quality product.
9. Factors Influencing Quality
The quality of Rooibos is influenced by a variety of factors. A particularly critical aspect is the dryness of the summer: the drier the growing season, the higher the quality of the harvested Rooibos. For this reason, the Cederberg, Sandveld, and Bokkeveld regions are considered particularly suitable, as they offer these conditions. In more southern areas near Cape Town, the summers are wetter, usually leading to faster plant growth. Conversely, slower growth, caused by a dry environment, results in a denser leaf structure and more intense flavors.
Moreover, plants growing under challenging environmental conditions often develop higher levels of antioxidants. This is because they enhance their natural defense mechanisms to protect against stress factors such as drought, UV radiation, and nutrient-poor soils. These antioxidant compounds, such as polyphenols and flavonoids, not only contribute to the flavor and quality of Rooibos but also enhance its health benefits.
However, this does not necessarily mean that Rooibos from northern regions is always of higher quality. The ultimate quality largely depends on how well the fermentation process is managed, how the tea is stored, and the care taken during further processing. Even a high-quality harvest can lose its value if the fermentation or subsequent processing is not carried out optimally.
Another often underestimated factor is storage: allowing Rooibos to rest longer in the 400 kg bulk bags can even enhance its quality. This is because controlled storage conditions promote the maturation of the leaves, making the flavors more complex and balanced. Together, these factors illustrate why not only the growing location but also the processing methods are crucial for producing premium Rooibos.