The History of Rooibos Tea
How much do you really know about rooibos tea?
It’s true that rooibos tea is a remarkable caffeine-free herbal brew boasting plenty of health benefits – but there’s more to it than just its striking visual appeal and naturally sweet, woody taste and aroma.
Let’s find out more about the history of rooibos tea below.
Table of Contents
What is Rooibos tea?
The name rooibos is derived from Afrikaans and directly translates to “red” “bush” – referring of course to rooibos’ rich red-brown hues. It’s true that you can find green rooibos tea today, but it’s far less commonly processed than traditional red rooibos tea. In our guide you can find more about the types and the benefits of rooibos tea.
The word “rooibos” is a common noun is South Africa, and benefits from geographical indication protection in Europe, thus preserving its endemic cultivation in the Western Cape and Northern Cape regions.
A brief overview of the history of rooibos
Rooibos Tea is a herbal tea derived from Aspalathus linearis, a plant species endemic to the Western Cape area of South Africa. It is commercially cultivated, although the crop plant has not been truly domesticated.
Statements that rooibos tea is a traditional drink of Khoi-descended people of the Cederberg are correct but it has not been possible to trace this tradition further back than the last quarter of the 19th century.
Gorelik in Rooibos: An Ethnographic Perspective (2017) examined all available data on rooibos and concluded that no record has so far been found to support the idea that the indigenous people made tea from rooibos. He distinguishes between knowing a plant, knowing its uses and the method of using it.
The manner in which the wild rooibos plants, growing naturally high up in the Cederberg mountains, were harvested for their leaves and processed by the local people was noted in 1772 by botanist Carl Thunberg. From Thunberg’s account, interest in rooibos and its popularity grew. While the Khoisan people produced tea from the leaves of rooibos, it was nothing like today’s known and loved rooibos tea.
It was a combination of the knowledge of the locals and the settlers in the area that led to the tea we know today. The locals knew all about the rooibos plant and the settlers were able to apply knowledge of traditional tea production processes from Asian tea such as bruising of leaves and oxidation.
In essence, locals were able to share their limited knowledge of the uses for rooibos, with settlers providing early production practises, but it was still a period of many years before the dawn of the modern rooibos tea industry with fully formed production processes.
The industry came into existence during the 1900s, picking up traction at the turn of the 20th century, involving the Ginsberg family, who are the founders of the oldest brand in the rooibos tea industry.
In 1904 a Russian immigrant, Benjamin Ginsberg, invented the rooibos tea curing ( or fermentation) process used today (after much experimentation). Ginsberg had manufacturing connections in the tea industry and began to sell and market the drink as a herbal alternative to traditional tea, calling it Mountain Tea. He achieved great success, and by the 1920s high demand led to problems with supply as farming rooibos had not yet been achieved.
The next hurdle with farming rooibos was the germination of seeds which had proved impossible. Dr Pieter Lafras Nortier, a doctor, naturalist, and business partner of Ginsberg, discovered that rooibos could be germinated by scarification (some sort of physical, chemical or heat damage of the seed outer coat) through grinding, and planting of seeds in acidic, sandy soil.
Nortier, and his farm Klein Kliphuis (a close neighbour to Klipopmekaar in the heart of the Cederberg mountain range) also played a vital role in cultivating rooibos in the 1930s when he developed a viable strain for the farming of rooibos, making it a viable venture. His discoveries earned him an honorary doctorate from the University of Stellenbosch in 1948 for his valuable contribution to South African agriculture. He was also integral in the early ‘know-how’ when it came down to the crafting of rooibos tea, developing early production methods and assisting in creating the framework for rooibos’ value chain.
Today, rooibos tea is an economic mainstay of the town of Clanwilliam and, Despite an unsuccessful effort by an American company to trademark the name, the term rooibos still effectively belongs to the South African rooibos industry and is protected by global intellectual property laws and conventions.
Rooibos honours to the Khoisan people, indigenous to South Africa, with the industry contributing 1.5% of the farm gate price as per the 2019 agreement between the between South Africa’s environment minister, the National Khoisan Council, the San Council of South Africa and the South African Rooibos Council.
The rooibos industry today is thriving with local sales volumes and exports equivalent to 5,6 billion cups of tea and shows promise for domestic and international growth from this proudly South African product.
Some facts about the rooibos plant
The rooibos plant is known for its very specific growing conditions and requires a Mediterranean climate for healthy growth including hot, dry summers and icy cold winters. Rainfall should also range from 200mm to 450mm per year.
Its taproots extend to around 2m beneath the ground. Above the surface, the rooibos plant exhibits a short, bushy stature and will reach approximately 1 metre in height. The lifespan of a rooibos plant can span up to a lifespan of 6 years, and the ability to provide an average of 4 crops to growers in the Cederberg.
Who were the first producers of rooibos tea?
The South African Khoisan people had the first knowledge of the rooibos plant but there is little evidence to suggest that they produced rooibos or used it to provide specific health benefits.
Carl Thunberg, a European botanist rediscovered the plant in 1772, realising its delicious taste, warm, woody aroma, and variety of health benefits. When European settlers arrived in the Cape, they enjoyed rooibos as a cheaper alternative to black teas imported from the East.
Later on, a Russian immigrant, Benjamin Ginsberg and his father produced rooibos on their farm in the Cederberg, marketing it as mountain tea, and began to further commercialise rooibos tea as a product.
Today the rooibos market is significantly larger. There are over 300 commercial farmers, 150 small scale farmers and around 80 Tea courts (on farms and in villages) with 11 processors of rooibos tea and extracts in the domestic market.
How was Rooibos produced historically?
Rooibos grew wild in parts of the Western and Northern Cape by the Khoi San in precolonial times, but the cultivation and production of rooibos came into the fore at the end of the 19th century when it was learnt how to scarify seeds.
Although the areas of cultivation haven’t changed, the original production methods were slightly different but are still involved in the way we cultivate authentic rooibos today. Once the leaves of the rooibos plant were harvested, they were collected into hessian sacks and transported using donkeys from the mountains.
The finer stems and leaves were chopped with axes, ‘bruised’ with mallets before and wet with water before being left in heaps to ferment. Following the fermentation period, rooibos was left out to dry in the sweltering conditions under the hot African sun until it was ready to be brewed and consumed.
What does modern-day rooibos production involve?
To provide a thorough insight into how rooibos is produced, and how we design our specific approach to rooibos.
In late January each year, the seed is organically germinated and planted in our nursery. Following four months of attentive nurturing, and as winter rains get underway and the temperatures drop, a few million small organic seedlings are transplanted into our fields each year using planting machines, and by hand.
The modern-day production of rooibos starts in late January, where seeds are germinated and planted by planting machines or by hand, into well-prepared seedbeds.
At Klipopmekaar we choose to use conservation tillage and develop non-invasive furrows in our fields for our rooibos seeds to form strong healthy roots. We find this is the best way to ensure a healthy young crop, whilst others may approach their planting method differently.
Towards the end of the year, December to February, rooibos is harvested and organised into 10-15kg bundles (called “gerwe” in Afrikaans).The bundles of rooibos are then transported via truck to a state of the art processing facility and tea court.
Upon arrival at our on-farm processing facility, the bundles are sorted and carefully fed into our purpose-built state-of-the-art cutting machines. The cutting (also known as “carving”) machines maintain a uniform cut length to ensure a neat and consistent appearance of the final product. Programmed variable speed drives (VSD’s) are used to alter feeding rates, thus enabling the production of various uniform cut lengths … from short/teabag cuts to long cuts depending upon our clients requirements.
Following the cutting stage, rooibos is carefully bruised, aired and watered to induce enzymatic oxidation which takes place during fermentation – changing the colour of rooibos from a bright green to a deep red or amber colour. This fermentation process also brings out the sweet distinctive aroma associated with top-quality rooibos.
After the sweating process, the fermented rooibos is spread out across our tea court to dry 100% naturally in the hot African sun.
The cutting, fermenting & drying processes are completed in less than 24 hours, and the freshly made rooibos tea is “picked/sucked up” by a special machine (called an “Opteller” in Afrikaans) and fed into our 400kg bulk bags.
The rooibos is then sampled, tested, graded and labelled for quality assurance and traceability.
Next, the bulk bags are then allocated to our dedicated rooibos tea store; where they can be safely stored for up to 10 years. Upon receiving bulk rooibos orders from customers, the rooibos processing & packing phase begins.
What are the different types of rooibos tea & their benefits?
We touched on the change in colour that rooibos undergoes during the fermentation and drying process, which ultimately determines whether the outcome is a bright green rooibos tea, or a rich red rooibos tea as the end product.
Red rooibos is the traditional and more widely processed form of rooibos, undergoing the production process outlined above, and is beneficial for sleep, reducing stress, and the variety of antioxidants it has to offer.
Green rooibos does not undergo the fermentation process and is dried straight away instead. Green rooibos is said to contain more antioxidants than red rooibos tea and a slightly varying set of health benefits. Overall, the benefits of green rooibos tea and red rooibos tea are quite similar with a few key differences. You can find out more in our post, The Ultimate Guide to Rooibos Tea & its benefits.
The rooibos industry historically vs the modern-day rooibos marketplace
In the early days when rooibos was collected by the Khoisan, it is assumed that it was used to provide health benefits for the collectors, but at this stage, there wasn’t necessarily a market or industry for the plant.
Botanist Carl Thunberg rediscovered the rooibos plant in 1772 by following in the footsteps of the Khoisan, quickly realising the plant’s amazing benefits as a herbal tea, its woody aroma and naturally sweet taste.
When European settlers arrived in the Cape, they enjoyed rooibos tea as a cheaper, herbal alternative to expensive black teas from the east. 200 years later, a Russian immigrant left his mark on the industry by partnering with his father and producing rooibos on a farm in the Clanwilliam District of the Cederberg. The duo marketed the tea as mountain tea.
These transitions in history provided the building blocks for rooibos as an ingredient, and with the realisation of the benefits of rooibos tea and its delicious taste, it quickly became a traditional staple as a hot beverage in South Africa.
Today, the industry is composed of a bustling domestic market and the international export market, with a defined value chain.
There are also strict industry regulations and standards relating to the sustainable growth of rooibos, trade of rooibos and employment standards. More information can be found in the SA Rooibos Council’s 2019 Fact Sheet.
What does the future of Rooibos tea look like?
The future of the rooibos industry appears bright with plenty of future opportunities but is not without its own set of challenges.
Annual crop production in 2018 was on the rise, but of course, with 2020 presenting uncertain circumstances due to COVID-19, the production and export of rooibos and the industry as a whole will likely need to recover alongside the circumstances of a local and global economy that has declined. We also cover another significant challenge to rooibos production in our post rooibos and climate change.
In recent years, rooibos tea exports have climbed as the benefits of this incredible plant are recognised by the international market. As a raw ingredient, Rooibos is also being used more and more in other product spaces like skincare, the beverage industry, and even as a nutricosmetic and health supplement.
Find a supplier of premium-grade, organic rooibos.
If you’re looking for a high-quality, reputable supplier of premium grade bulk rooibos for your products, or tea brand – our farm is the perfect match for your specific needs.
Klipopmekaar is one of the largest organic rooibos farms in the world. Situated in the Cederberg in South Africa, we supply local and international markets with a range of ethically farmed and organically certified high-quality bulk rooibos products. From long and short cut rooibos to rooibos dust we have a range of products and packaging to suit your requirements and can provide invaluable support in building your value chain and marketing your brand.
Contact Klipopmekaar today for all of your premium, organic bulk Rooibos needs.