To encourage healthy, even growth, the rooibos plants are sprouted in small seedbeds during South Africa's late summer from February to March. For this process, the seeds are mechanically treated to increase the germination rate.
The following autumn, the young plants are relocated to fields in the Cederberg mountains and allowed to grow for 18 months until the first harvest. The bushes are trimmed at about 40cm above ground to encourage continued growth, allowing for up to 4 further harvests. After harvest, the plants are mechanically cut, rolled, and soaked, in order to begin fermentation. During fermentation, the rooibos gains its famed reddish brown colour. Flavonoids and sweet aromas become present during this process. The fermented rooibos is then sun-dried in order to interrupt the on-going fermentation process. In the last stages, the tea is sorted and steamed, then dried again.