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Rooibos Tea

Fermentation of Rooibos tea

Because of  the high vitamin content and a lot of other positive attributes rooibos tea becomes more and more famous worldwide. This bushy plant grows on the slopes of the Cedermountains up to a height of 1.5 m. Only South Africa has the right climate for rooibos to grow. Visitors on the farm find rooibos on the Rooiberg hiking-trail. Harvest starts in January. The farm workers climb the mountains and cut the wild growing bushes. The plants are neither fertilized nor treated with fungicides. This organic tea grows slow and due to that has its strong aromatic taste.

Harvest

Rooibos tea gets dryed

The young tea is still green. After harvesting the tea is cut and wetted. The fermentation takes place overnight and gives the tea its deep red colour and sweet aroma. The next morning already the tea glooms in its characteristic red colour. Now the tea has to dry, which takes about two days.

After that it is sieved, sterilized with steam and packed into bags. During storage the tea even enhanced its aroma.

Attributes

Steamed and packed into bags

Rooibos tea contains no caffeine and is low in tannin. It is rich in vitamin C and antioxidants. Other contents are: iron, calcium, manganese, fluoride (for healthy teeth), copper (increases the vitamin C reception), phenol acids (antibacterial and help with stomach problems). Altogether rooibos tea has a calming effect, helps against headache and sleeping problems, and relieves stomachaches.

Preparation

Rooibos tea with cinnamon

On one liter boiling water you need three tablespoons rooibos tea. One teaspoon is enough for one cup. Leave it stand for 5 minutes. Hot tea is delicious with honey, cream or milk. Cold rooibos tea is very refreshing when it is mixed with fruit juice.