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Rooibos Production Chart
Seed collection
Seeds that fall naturally into the field are collected, screened and dried for storage
Quality control
Treat ground seeds with thiuram(Fungicide)
Quality control
Use pesticides in the seedbeds
Pruning
Pruning to promote nutritional absorption and growth, and to tidy up the bush
Make a bundle
Make bundles of branches cut 50 to 80 cm long
Stacking
Pile chopped tea leaves in a low heap on a concrete floor
Aeration
Allow air to pass through the moist raw tea
Fermentation
The raw tea is fermented for 6-8 hours at a temperature of 20-25 degrees Celsius
Tea recycling
Classification and quality analysis
The extracted tea is analyzed and graded
Primary screening
Vibration to remove foreign matter and uncut branches
Fine screening
The final screening of tea leaves
Mixing
Drawing from multiple silos according to grade
High temperature steam sterilization
100 degrees steam treatment for 1 minute, kill eggs, achieve bacterial sterilization effect
Packing
Bag in pasteurized kraft paper bags
Obtain export approval
Animal and plant inspection, quarantine certification and certificate of origin
Shipping
Cases are sent from the factory in Clanwilliam to Cape Town Port in 40-foot containers
Crop rotation
Rooibos fields are left to lie in fallow or planted with rotation crops such as oats for a typical period of 5 years
Seed Dehulling
Dehulling through mechanical or manual methods
Planting of seeds
Plant the seedlings in the nursery during the late summer months of Februray and March
Transplanting
Transplant the seedlings from the nursery to the growing fields after the last winter rains in July-August
Harvest
18 months after planting the transplanted seeds, harvest the upper part of the plant from a height of 20-40 cm above the ground
Cut
Cut harvested branches into lengths of up to 5mm
Spray water
Ensure that the mouisture content reaches 60%
Bruise the tea
Sun drying
Sun drying to moisture levels of under 11%
Inspection
Incoming tea is taken from the factory entrance and put into the mixer for inspection
Delivery
Batches are divided according to the tea grade, certification requirements, pesticide residue analysis, etc
Secondary screening
Divide the tea particles according to 5 specifications using a mesh system
Storage before mixing
Place into silos according to particle size
Metal removal
Between the silo and the pasteurizer, the tea is passed through two finger magnets and a roller magnet
Analysis test
Check items include particle size, moisture, distribution density, leaf to stem proportion, pesticide residue examination, bacterial examination, sensory examination
Issue certificate
Issue product specification certificate and health certificate
Labeling
Conform to Chinese export requirements
Export
Containers leave Cape Town port for China
Storage
The products are stored in our Chinese warehouse
Rooibos Production Chart
Seed collection
Seeds that fall naturally into the field are collected, screened and dried for storage
Seed Dehulling
Dehulling through mechanical or manual methods
Quality control
Treat ground seeds with thiuram(Fungicide)
Planting of seeds
Plant the seedlings in the nursery during the late summer months of Februray and March
Quality control
Use pesticides in the seedbeds
Transplanting
Transplant the seedlings from the nursery to the growing fields after the last winter rains in July-August
Pruning
Pruning to promote nutritional absorption and growth, and to tidy up the bush
Harvest
18 months after planting the transplanted seeds, harvest the upper part of the plant from a height of 20-40 cm above the ground
Make a bundle
Make bundles of branches cut 50 to 80 cm long
Cut
Cut harvested branches into lengths of up to 5mm
Stacking
Pile chopped tea leaves in a low heap on a concrete floor
Spray water
Ensure that the mouisture content reaches 60%
Aeration
Allow air to pass through the moist raw tea
Bruise the tea
Fermentation
The raw tea is fermented for 6-8 hours at a temperature of 20-25 degrees Celsius
Sun drying
Sun drying to moisture levels of under 11%
Tea recycling
Inspection
Incoming tea is taken from the factory entrance and put into the mixer for inspection
Classification and quality analysis
The extracted tea is analyzed and graded
Delivery
Batches are divided according to the tea grade, certification requirements, pesticide residue analysis, etc
Primary screening
Vibration to remove foreign matter and uncut branches
Secondary screening
Divide the tea particles according to 5 specifications using a mesh system
Fine screening
The final screening of tea leaves
Storage before mixing
Place into silos according to particle size
Mixing
Drawing from multiple silos according to grade
Metal removal
Between the silo and the pasteurizer, the tea is passed through two finger magnets and a roller magnet
High temperature steam sterilization
100 degrees steam treatment for 1 minute, kill eggs, achieve bacterial sterilization effect
Analysis test
Check items include particle size, moisture, distribution density, leaf to stem proportion, pesticide residue examination, bacterial examination, sensory examination
Packing
Bag in pasteurized kraft paper bags
Issue certificate
Issue product specification certificate and health certificate
Obtain export approval
Animal and plant inspection, quarantine certification and certificate of origin
Labeling
Conform to Chinese export requirements
Shipping
Cases are sent from the factory in Clanwilliam to Cape Town Port in 40-foot containers
Export
Containers leave Cape Town port for China
Crop rotation
Rooibos fields are left to lie in fallow or planted with rotation crops such as oats for a typical period of 5 years
Storage
The products are stored in our Chinese warehouse
Contact us
Join us
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