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.

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).

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.


kookfontein natural rooibos

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! -


Order yours in time!