Rooibos Tea, A South African Contribution to World Beverages

South African herbal teas: Aspalathus linearis, Cyclopia spp. and Athrixia phylicoides—A review

“…Rooibos tea was considered healthy, based on the fact that it was "harmless and satisfying" due to the absence of alkaloids and a low tannin content (Cheney and Scholtz, 1963). It was only after the discovery by Annetjie Theron in 1968 that an infusion of rooibos, when administered to her colicky baby, cured the chronic restlessness, vomiting and stomach cramps, that rooibos became well-known as a "healthy" beverage, leading to a broader consumer base.…”

“…The first harvest takes place during the second summer, but full production is only realised after 3 years. Whereas earlier plantations had a commercial lifespan of 7 years or longer (Cheney and Scholtz, 1963), problems with dieback severely limit the current lifespan of the plants . Propagation and cultivation trials by Dr Hannes de Lange of the National Botanical Institute of South Africa (Kirstenbosch) in the early 1990s led to interest in commercial production of honeybush.…”

Itinéraire du rooibos (thé rouge) en Afrique du Sud

“…Les pratiques de collecte de graines se sont depuis diversifiées : on peut collecter les cosses avant que les graines n'en soient éjectées, tamiser le sol autour des pieds de rooibos ou encore collecter directement sur le sol (Cheney et Scholtz, 1963) mais la fouille de fourmilières est encore pratiquée. Elle n'a pas été mécanisée et constitue une opération clef pour la sélection du matériel génétique.…”

A small‐scale rotary fermentation unit for rooibos tea

“…Fermentation of rooibos tea (Aspalathus linearis) according to the traditional open-air method (Cheney & Scholtz, 1963) has the disadvantages of dependence on the weather, no control over processing parameters affecting quality and a product of inconsistent quality. Open-air processing is also more likely to result in an unhygienic product (Du Plessis & Roos, 1986).…”