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The Rooibos Plant

The coarse, sandy soils and Mediterranean climate (0 ºC to 45 ºC), makes the Cederberg ideal for Rooibos cultivation. Rooibos seeds are carefully germinated in nurseries during February and March. Rooibos is harvested annually for about four to five years. After this period, rotation crops are planted for one to two years, allowing the land to recover and restore its nutrients. Rooibos is among the most sustainable agricultural products due to its adaptation to poor soils, low nutrient content and harsh conditions. It requires minimal maintenance, with no need for fertilisation or irrigation, making it highly energy efficient.

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Harvesting

December/January marks the start of the Rooibos harvest season.

The Rooibos crop is harvested once a year from summer to early autumn by cutting off the branches about 50cm above the ground. These cuttings are bound into sheaves and transported to the processing yard.

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Processing

After watering, Rooibos is left to sweat in heaps for 10 to 14 hours at temperatures between 34°C and 38°C. During this time, natural enzymes in the plant trigger oxidation, transforming the leaves from green to deep amber and developing their distinct aroma. The fermented Rooibos is then collected by special machines and transported to the processing facility for pasteurisation.

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The Cederberg Region

The Cederberg has much to offer tourists by way of the Rooibos Route where visitors can learn how Rooibos moves from farm to cup, while exploring the unique sights and sounds of the region that’s a short two hours’ drive from Cape Town.

Some of the main attractions in the Cederberg include:

Rooibos tastings/pairings: At the Teahouse you can choose from over 100 Rooibos blends or book at a Rooibos estate for a tasting tour.
Rooibos heritage tour: Visit the Clanwilliam Museum to learn more about the history of Rooibos and Clanwilliam.
Fynbos/flower tour: Visit the Biedouw Valley in spring when the Cederberg puts on an immaculate floral display.
Wine tasting: Clanwilliam is also home to the highest vineyards in the country that produce award-winning wines.
Horseback riding: To experience the Cederberg by horse, you can make a booking at the Cederberg Park.
Hiking: The breathtaking scenery of the Cederberg Wilderness Area comprises of several hikes, which include Wolfberg Cracks, Wolfberg Arch, Maltese Cross, Stadsaal Caves and Truitjieskraal, among others.
Rock art: The Bushman’s Kloof Wilderness Reserve and Retreat is one of SA’s most spectacular Natural Heritage Sites and custodian of the world’s largest open-air Bushman rock-art gallery. The Sevilla Rock Art Trail is a 5km trail that winds along the Brannewyn River and visits nine sites of rock art paintings left by the San people who inhabited the area for thousands of years.
Bouldering: The bouldering at Rocklands, near Pakhuis Pass in the Northern Cederberg, has achieved world-class status and every year, top international ‘boulderers’ visit this bouldering mecca.
Water sports: The Clanwilliam Dam is a popular spot for all kinds of water sports, ranging from swimming to angling and water-skiing.

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Rooibos Consumption

Given its many health benefits and naturally sweet taste, Rooibos has become a popular tisane the world over.

Rooibos is the first African food product to receive the sought-after Protected Designation of Origin (PDO) status from the European Union. The mark identifies and links a product to a specific region, associating its quality and reputation to that area – in Rooibos’ case, the Cederberg region.

The tisane can be enjoyed pure or incorporated with other herbs, spices, florals and fruit to enhance certain flavour notes. Rooibos is available in countless varieties, where other beneficial ingredients, such as turmeric, ginger, mint, cinnamon and rosehip have been incorporated to its base.

Rooibos infusions have become an exciting addition to the global market, leading to new sensorial experiences for consumers to discover.