The rooibos grows only in the south-west area of the South Africa and it needs a dry climate.
The San population knows and uses this plant since thousands of years to prepare the delicious rooibos drink.
Rooibos cultivation and production
Since 1995 the farmers cultivate rooibos according to the guideline of the organic agriculture. Once a year, the farmers collect the extremity of the bush; the leaves get cut and fermented: just like the process for black tea. Without this fermentation, the rooibos wouldn’t be red and wouldn’t have that typical, delicious taste.
The drying takes place under the sun first and then in a drier. To end up the process, the dried leaves got sifted.
The Heiveld farmers pick up the leaves by hand.
The Heiveld cooperative
On January 2001, fourteen men and women of South Bokkeveld founded the Heiveld cooperative with a capital of 140 dollars. Solidarity, democratical structures and self-determination helped the farmers to protect themselves against the big rooibos plantations, which are their direct competitors.
The competitors possess enormous fields and a significant capital to mechanize the cultivations and they pay very low salaries to their employees.
The relationship with fair trade companies like Erboristi Lendi and the sales in South Africa have permitted a reasonable economic development to the cooperative. A part of the members has just little fields and the cooperative helps them offering a place in the making of the product.
Their confidence has growth at the same pace of the economic success. Women began to cultivate their own fields and now they can arrange their own money. Men and women work together and are also improving using pc and learning accounting.
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Fermentation process of the rooibos.
Rooibos tea shows copper red shades and has a full-bodied, quite fruity taste. It is possible to prepare one liter of tea using three teaspoons of rooibos. It is necessary to leave it to infusion for 5 – 10 minutes and it can be enjoyed with milk or honey.
We do not use any seasoning – neither “natural” nor “nature-identical” substances – in order to give to the rooibos a new aromatic taste. Lemongrass, vanilla and essential oils offer us a lot of possibilities to create new flavours.
Our selection of Rooibos Havelaar quality:
The amazing, soft, fruity taste of South Africa.
Rooibos flavoured with vanilla, particularly loved by children.
Chai without caffeine. It contains rooibos, ginger, cardamom and pimiento.
Rooibos Cinnamon & Orange
Rooibos with orange peel and cinnamon. It’s very fruity.
Rooibos Cocoa Chilli
Rooibos with cocoa peel and a taste of chilli pepper.