{"id":1376,"date":"2022-03-04T12:04:21","date_gmt":"2022-03-04T12:04:21","guid":{"rendered":"https:\/\/kapvie.com\/?p=1376"},"modified":"2026-02-10T10:19:14","modified_gmt":"2026-02-10T10:19:14","slug":"rooibos-crop-to-cup","status":"publish","type":"post","link":"https:\/\/kapvie.com\/de\/rooibos-crop-to-cup\/","title":{"rendered":"Rooibos von der Ernte bis zur Tasse"},"content":{"rendered":"
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Rooibos von der Ernte bis zur Tasse<\/h1>\n

DIE ROOIBOS-PFLANZE<\/h3>\n<\/div>\n
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Der botanische Name der Rooibos-Pflanze ist Aspalathus linearis. Die Pflanze und die aus ihr hergestellten Produkte sind allgemein als Rooibos (ausgesprochen ROI-BOSS) bekannt. In einigen L\u00e4ndern wird sie auch als \"Rotbusch\" oder \"Afrikanischer Roter Tee\" bezeichnet. Rooibos ist eine Fynbos-Art innerhalb des Cape Floral Kingdom, einem von nur sechs anerkannten Blumenreichen der Welt, und kommt nur in der Westkapregion S\u00fcdafrikas vor.<\/p>\n

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DIE S\u00c4EN<\/h3>\n<\/div>\n
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Die Rooibos-Samen werden zwischen Februar und M\u00e4rz ausges\u00e4t und die Setzlinge einige Monate sp\u00e4ter eingepflanzt. Es dauert etwa 18 Monate, bis die Pflanzen zum ersten Mal geerntet werden k\u00f6nnen. Jedes Fr\u00fchjahr ist die Pflanze mit kleinen gelben Bl\u00fcten bedeckt. Jede Bl\u00fcte bringt eine kleine H\u00fclse hervor, in der sich ein einziger Samen befindet. Die Rooibos-Samen springen auf, wenn sie reif sind, und sind daher schwer zu sammeln. Fr\u00fche Rooibos-Bauern haben die lokale Weisheit \u00fcbernommen, dass Ameisen die Samen ernten und dass sie Rooibos-Samen aus Ameisenhaufen sammeln k\u00f6nnen. Heute sammeln die meisten Bauern die Samen, indem sie den Sand um die Pflanzen herum durchsieben.<\/p>\n

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HARVESTING<\/h3>\n<\/div>\n
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Der Rooibos wird einmal im Jahr im Sommer und Fr\u00fchherbst geerntet, indem die Zweige 50 cm \u00fcber dem Boden abgeschnitten werden. Die Zweige werden geschnitten, zu Garben gebunden und zum Trockenplatz transportiert.<\/p>\n

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CUTTING<\/h3>\n<\/div>\n
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Die Garben werden maschinell auf einheitliche L\u00e4ngen zwischen 1,5 mm und 5 mm geschnitten. Die Stecklinge werden gequetscht, um die nat\u00fcrlichen phenolischen Aktivit\u00e4ten der Pflanze zu f\u00f6rdern, die die charakteristische Farbe und den Geschmack dieses Tees entwickeln, daher der Name Rooibos (Roter Busch).<\/p>\n

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FERMENTATION<\/h3>\n<\/div>\n
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Nach dem W\u00e4ssern und L\u00fcften wird der Tee in Haufen \"geschwitzt\" oder fermentiert. Temperatur w\u00e4hrend des Schwitzens 34\u00b0C - 38\u00b0C f\u00fcr 10 - 14 Stunden. Die \"Fermentation\" ist ein Oxidationsprozess, der durch in der Pflanze nat\u00fcrlich vorhandene Enzyme ausgel\u00f6st wird. W\u00e4hrend dieses Prozesses \u00e4ndert sich die Farbe des Produkts von gr\u00fcn zu tief bernsteinfarben und es entwickelt sein charakteristisches Aroma.<\/p>\n

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UNFERMENTIERTER\/GR\u00dcNER ROOIBOS<\/h3>\n<\/div>\n
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Gr\u00fcner Rooibos wird aus der gleichen Pflanze wie traditioneller Rooibos hergestellt, der einzige Unterschied liegt in der Verarbeitung. Bei traditionellem Rooibos werden die gr\u00fcnen Bl\u00e4tter und St\u00e4ngel der Pflanze zerkleinert und vor dem Trocknen \"fermentiert\". Bei der Fermentation handelt es sich eigentlich um einen Oxidationsprozess, der durch Enzyme und chemische Stoffe ausgel\u00f6st wird, die von Natur aus in der Pflanze vorhanden sind. Bei gr\u00fcnem Rooibos wird der Fermentationsprozess \u00fcbersprungen, und die gr\u00fcnen\" Bl\u00e4tter und St\u00e4ngel werden direkt getrocknet. Um die Oxidation zu verhindern, werden verschiedene Verfahren eingesetzt.<\/p>\n

Gr\u00fcner (unfermentierter) Rooibos-Aufguss hat eine hellere br\u00e4unlich-gelbe Farbe und einen sehr milden \"gr\u00fcnen\" Geschmack, der an gr\u00fcnen Tee erinnert.<\/p>\n

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TROCKNUNG<\/h3>\n<\/div>\n
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Nach dem Schwitzen wird der Tee in der Sonne getrocknet, bevor er sortiert und nach L\u00e4nge, Farbe, Aroma und Geschmack sortiert wird.<\/p>\n

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STERILISIERUNG<\/h3>\n<\/div>\n
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Nach dem Sieben wird der Tee durch Dampfpasteurisierung sterilisiert und \u00fcber Hei\u00dfluftbetten getrocknet. Die Dampftemperatur w\u00e4hrend der Pasteurisierung betr\u00e4gt 135 \u00b0C, und die Produkttemperatur liegt f\u00fcr mindestens 90 Sekunden bei 94 \u00b0C. Der gesamte Rooibos, ob f\u00fcr den Hausgebrauch oder den Exportmarkt, wird dampfpasteurisiert, um ein Produkt von hoher mikrobieller Qualit\u00e4t zu gew\u00e4hrleisten.<\/p>\n

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GRADING<\/h3>\n<\/div>\n
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Der Rooibos wird nach L\u00e4nge, Farbe, Geschmack und Aroma sortiert und klassifiziert.<\/p>\n

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VERPACKUNG<\/h3>\n<\/div>\n
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Das Produkt wird dann in Gro\u00df- oder Einzelhandelspackungen (Teebeutel oder lose Bl\u00e4tter) an verschiedene Abpacker und Exporteure weltweit versandt. Sie k\u00f6nnen die verpackten Tees von Carmien online kaufen here.<\/a><\/p>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>\n<\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

Rooibos Crop to Cup THE ROOIBOS PLANT The botanical (scientific) name for the rooibos plant is Aspalathus linearis. The plant (and the products made from it) is widely known as rooibos (pronounced ROI-BOSS). In some countries it is also called \u2018redbush\u2019 or \u2018African red tea\u2019. Rooibos is a fynbos species within the Cape Floral Kingdom, […]<\/p>\n","protected":false},"author":1,"featured_media":1379,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[],"class_list":["post-1376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carmien"],"yoast_head":"\nRooibos Crop to Cup - Kapvie<\/title>\n<meta name=\"description\" content=\"The botanical (scientific) name for the rooibos plant is Aspalathus linearis. The plant (and the products made from it) is widely known as rooibos (pronounced ROI-BOSS). 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