Rooibos Tea - also known as Rooibush or Redbush Rooibush is a gorse-like bush growing in the South African Cedarberg region. The bush prefers sandy soil; it is ready for the first harvest about 18 moths after planting. During the summer months, the green plants are pruned back to about 50 – 60 cm. The production process which follows is similar to that of a CTC processor: the shoots are cut and torn in a single process step. It is essential to keep the shoots moist during the entire process.   The subsequent fermentation takes place in the open air; depending on the weather, it takes 12 – 20 hours. In the course of this process, the plant parts acquire their reddish-brown colour. In the final process step, the rooibush tea is sifted, cleaned, and packaged. There is also another tasty variation: Green rooibush. In this case, there is no fermentation process and the action of the plant's own enzymes is terminated after the cutting process. Because of the natural postfermentation, the leaves darken a bit and appear slightly red. Rooibush stands out because it contains neither caffeine nor tanning agents, but a significant amount of vitamin C. To prepare this beverage, take a heaped teaspoon per cup, scold it with boiling water, and leave to brew for 8-10 minutes. This tea is also particularly well suited for fruit juice or milk based mixed drinks.