Farm & Production

Found nowhere else on earth except in South Africa, the needle-like Rooibos shrub is nurtured organically on the rugged terrain of the Khoisan Tea Farm. Its scenic plantations are surrounded by the sharp craggy peaks of the Cederburg Mountains in the Western Cape. This is where every cup of Khoisan Tea starts.

The Aspalathus linearis shrubs (Rooibos) are cut, bound in bundles and transported to our factory where cutting machines cut the harvested plants to required sizes.

Fermentation takes place within 12-24 hours once the cuttings have been exposed to oxygen. The green plant begins to turn a rich red-brown colour and continues to develop its aromatic flavour so characteristic of Rooibos Tea. The cuttings are then spread out and dried on drying planes under the hot African sun. Once dry and collected, cuttings are sieved, steam sterilised and dried by ventilator.

Finally, under strict quality control standards, as prescribed by the South African PPECB (Perishable Product Export Control Board) regulations, the tea is packed according to colour, aroma, grade and quality. Khoisan Tea has an annual capacity of 4000 tons.

Our Honeybush Tea (Cyclopia intermedia) is treated in much the same way. A most unique aspect to this tea is that our Honeybush is purely wild harvest and, thus, naturally organic. Unlike Rooibos Tea, however, Honeybush Tea grows only in the Garden Route of South Africa. It is often considered a tasty sister tea to Rooibos.