About
There are so many aspects of "About Kookfontein Rooibos" - Where to start? I am not entirely sure but I am confident that all these warm stories, will have you yearning for a hot cup of Rooibos in hand.
With so much information, myths and claims we saved you time by adding the most valuable. Sharing our stories of working on a Rooibos farm.
Now let us present this to you in a Rooibos Seed shell- which, by the way, is a fraction larger than the soil they grow in. Tiny, right?
Humble beginnings of Rooibos on Kookfontein
A few instances at the time all worked perfectly together for the new owner/ rooibos farmer to get his hands on the farm and get permission to make new rooibos fields.
It happened that the farm was amongst other farms that were earmarked by Dr Annique Theron’s son-in-law, to use for the advancement of her Rooibos skincare products, his plans did not work out as his mother-in-law did not finance the proposal.
Another fortunate event in favour of the new owner was the fields where rooibos needed to be planted, which were destroyed by a fierce fire which led to easy permission to make Rooibos fields. I would say lucky but very fortunate might be better.
From 1999 to 2012 Rooibos was harvested during the day and then transported the next morning to Graafwater weighbridge. To determine the weight of the load, then straight to the processing plant in Graafwater.
It took us nearly 6 weeks of working five days a week to complete the harvest at the time between 20 and 30 tons.
Enough of History for us
We hope you like living in the present and would appreciate you reading some of our other amazing stories about living on the farm and what it takes to produce each cup of Rooibos.
If you would like us to give more information please send us an email at info@kookfontein.co.za
Please show some love and share it with family and friends
Collecting Seeds is the first step in the Rooibos cycle.
When I first arrived in 2008 at the Kookfontein farm I was amazed at how people were hunting for these Rooibos seeds. Imagine how hard it has been to collect a lot given how small the seeds are. But luckily ants' nests which are in no short supply on the farm have proven to be a good source of seeds as the ants gather them for food.
A question a lot of people like to ask is:
“Why would these pests be a lucky thing to find?”
Well, not only do we love Rooibos, but ants do like them as food sources. They travel long distances in ants' steps in the Rooibos field in search of the seeds and collecting them in their nests. This made it easier for the seed collectors to get the seeds by just sifting the soil.
The collectors stayed on the farm for many days and nights right after Spring sleeping in this sort of man-made tent, usually once a year. The farmers got a percentage of the seeds while the rest were sold, for a small income. The method seems to be still used at farms, together with more advanced sifting methods.
Fun fact: Did you know not only do people destroy ant nests for Rooibos seeds? The "erdvark" anteater thrives on Ants too.
Germinating seeds to grow Seedlings produce another challenge!
Have you ever noticed how small and hard an uncooked grain of rice is? A Rooibos seed is almost the same and the hard shell, unfortunately, prevents natural germination. After a devilish field fire made its way through a rooibos field, viciously eating the weeds, it destroys the Rooibos bushes on the surface.
Fire kills, right? But I’m sure Rooibos seeds have a motto of, ‘what doesn’t kill you makes you stronger,’ because after the fires they sprang up as if life was given to them. The fire causes the seeds to burst open and then they start germinating.
Other methods including chemicals, sacrificial and abrasion are used these days to get rid of the hard shell.
Seedling beds need careful planning
Fun Fact: Collecting Rooibos seeds can be tricky as they spontaneously burst out when ripe.
To ensure Rooibos grows correctly the seeds are sown and well cared for in prepared fields with good irrigation systems and fertilization. Seedlings need to be strong to survive the harsh condition of nature.
Planting - Winter Wet experience
Its dark and coldness seep into the openings of the farmer’s and the team's clothes.
Why would they go out when it’s freezing, raining and the sun hasn’t even woken up yet? - Well, the answer is plain and simple. For you.
A suffering back-breaking work, for a warm cup of ‘Rooibos
That’s why Rooibos isn’t just Rooibos. It’s hard work and so much love.
Rooibos is grown in a region known as Sandveld. The seedlings need to be planted in the rain, as the soil which is being planted is sand the holes fall close if the sand is dry. The tractor with a hole maker makes holes in the sand whilst raining and then the planter will follow with a seedling insert it in the hole and step on the sand to secure the seedling.
Hold on, I just need to fetch a towel to dry these icy raindrops from my body. See you in the next chapter.
Reality Fact: A wet cold job. Rooibos is planted in the rain.
Summer is here, checking the weather forecast with these questions
“How is the weather?”
“How does the weather look?”
“Does the weather look fine?”
This is frequently asked by hustling farmers. Rooibos needs an average of 2-3 days of hot sunshine from harvest to cup production.
Luckily the West Coast Region is well known for its extremely hot days.
“I’d rather have a cold ice tea, with lots of ice, please.”
When the Rooibos are ready, farmers leave early, AGAIN, and bring back loads of Rooibos, rather late in the afternoon and plan for the next day of production.
Reality Fact: Harvest takes place in summer, in full sunshine, back-breaking work.
The day after harvesting we unbundle the Rooibos and put them on a grid, making the sand fall through. Sticks or any other unwanted particles will be removed.
After the Rooibos has been cut it is thrown into a heap, forming a row on the processing cement surface of the court. Once all the Rooibos for the day is in the heap.
The tractor’s huge wheels crush it to death. Just kidding, it just crushes it to bruise it and then water gets added. At least a bonus for basically being crushed into pieces.
Then the tractor's rotavator runs over it to ensure enough oxygen is added. This is needed for the "sweating" process which gives Rooibos its peculiar taste and amber colour.
Let us have a goodnight sleep while the Rooibos Sweats
Talking about oxygen, here's a reminder for you to ‘just breathe and drink some Rooibos.’
While sweating the temperature in the heaps' should increase to 40 degrees Celcius, early the next morning the rooibos will then be thrown all over the processing court for a sunbath. - Yea lots of Vitamin D till the Rooibos are completely dried.
Workers will spend their day turning the Rooibos every now and then to ensure the Rooibos doesn’t get lumpy and dry out properly. It needs to be perfect.
Once the Rooibos is finally properly dried, it is collected in bags until there is enough to start the sifting process this concludes the processing done on Kookfontein.
After this process, the Rooibos is transported for pasteurization and marketing.
Fun Fact: The Rooibos' peculiar Aroma fills the air during the production.
About Kookfontein Rooibos
As time flies, situations change. Like suddenly receiving an awful backache that never goes away. Or retiring because, well, of getting old. So when the Rooibos farmer retired, he no longer benefits from the full harvest. He only receives a percentage of the harvested Rooibos.
The amount is way too small for signing big contracts and that’s how the idea of starting an online shop came about. At first, the goal was to help free up storage space on the farm.
Hereby we introduce ourselves - Norman, son and Karin, daughter-in-law. - "Just a couple living on a farm". Not only selling you a spoonful of Rooibos leaves or if you prefer teabags, but we also share with you the excitement and some events in the Rooibos cycle from seed to cup or glass, hot or cold of your favourite beverage.
💥 About Natural, Wild, Organic and Green Rooibos
Definition of “Rooibos” refers to rooibos prepared through the traditional process of fermentation. This process includes cutting, bruising and wetting the leaves with water; after which the damp leaves are left to ferment for 12 hours. A process of enzymatic oxidation takes place, during which the product changes from green to the distinctive amber hue. Finally, the rooibos are spread out in the sun to dry (Rooibos Ltd 2016; SARC 2015).
Definition of Wild Rooibos , in other words rooibos that grows wild in the veld in areas where it occurs naturally. - I have found this interesting book about Wild Rooibos - The sustainable harvest of Wild Rooibos by Rhoda Malgas and Noel Oettle & Wild Rooibos
The definition of "Organic Rooibos (red or green) is grown without the use of any artificial fertilisers or pesticides. The organic status of the product is monitored by various international organizations that provide organic certification (SARC (B), 2016).
The definition of "Green – or unfermented rooibos – is harvested, cut and then dried immediately, without the fermentation step. When served, it has a lighter colour compared to traditional rooibos (SARC (A), 2016). Both traditional and green rooibos contain polyphenols, although different types, and have anti-mutagenic properties."
History of Rooibos and Kookfontein Rooibos
We acknowledge history is a huge part of what we do and have today, but it is not our forte, if it is yours please read more about the interesting history of Rooibos here.
I’ll go make the Rooibos
Everyone drinks their rooibos in their own way, but nothing beats the taste of rooibos mixed with lemon and honey on a cold winter day.
Did you know?
South Africa and the world celebrates “ National Rooibos day” on 16 January.
So remember every year on 16 January Rooibos is a must! -