A cup that starts long before the kettle: inside Skimmelberg's quality journey
Skimmelberg Team
## A cup that starts long before the kettle: inside Skimmelberg's quality journey
If you have ever wondered how a simple, beautiful cup of organic rooibos or buchu tea can taste so clean, so layered, and so naturally grounded, the answer begins long before water meets leaf. It starts where the sandstone cliffs tilt against blue skies in the Cederberg mountains of South Africa, carries through careful organic farming and harvesting, and finishes inside a spotless processing facility designed for precision and purity. Think bright light, stainless-steel surfaces, thoughtful airflow, and methodical movement from bay to bay. That meticulous choreography is how Skimmelberg keeps nature's character intact from field to final pack.
We are proud of our roots, our culture of quality, and our connection to this rugged landscape. We are equally proud to open the doors and share how we translate those values into consistent, certified-organic teas that you can trust. Pull up a chair, imagine the hum of gentle machinery and the scent of sun-warmed rooibos, and step inside.
## Our place in the Cederberg, our promise in your cup
Rooibos belongs to the Cederberg. Nowhere else does it grow with the same ease, nowhere else does fynbos give quite the same aromatic nudge. The Cederberg is not just scenery for us, it is the origin of everything we make. From the soil structure and the seasonal rhythms, to the biodiversity that thrives in the folds of the mountains, our farming and processing practices are shaped by this place.
When you sip Skimmelberg organic teas, you taste a living landscape. Our job is to bring that landscape to your cup reliably, ethically, and with a quality you can feel.
> "We farm and process in the Cederberg because this is where rooibos and buchu have always belonged. Quality, for us, is simply the art of not losing what the land gives."
## Certified organic, by design and discipline
Organic is not a sticker we add at the end. It is a series of choices we make every day, from soil building and seed selection to weed control and pest management, right through to cleaning protocols and packaging materials. We work within rigorous organic standards that prohibit synthetic pesticides and fertilizers, prioritise soil health, protect biodiversity, and demand full traceability from field to finished product. Independent certification audits check our compliance across farming and processing, and those systems are embedded in how our facility operates.
In practical terms, organic at Skimmelberg means rotational planting to support soil vitality, conservation of the vegetation that shelters our fields, and careful timing of harvests to align with plant maturity rather than chemical inputs. In processing, it means verified cleaning agents that are approved for organic operations, dedicated storage to prevent cross contact, and robust documentation so every batch can be traced back to the exact day and field of harvest.
If you are curious about how organic certification works and what it covers, we have created a helpful overview of our approach and standards. Visit our page on organic certification to learn more.
## From field to facility: how we protect quality at every step
Quality does not happen by accident. It is planned into the facility layout, written into standard operating procedures, and reinforced by training and verification. The image of our processing facility captures some of our priorities: stainless-steel equipment for hygienic handling, clear zoning to separate raw from finished product, open sightlines for efficient oversight, and a clean, uncluttered floor for safe movement and swift cleaning.
### 1. Harvest and intake
It starts in the field. For rooibos, that means harvesting at the right maturity and in the cool hours to protect volatile aromas. For buchu, it means careful hand selection to respect the plant and preserve the distinctive essential oils that give buchu its uplifting character. Each delivery arrives with documentation that identifies the field, date, and harvest crew. That information joins the batch record at intake and stays with the product throughout its life.
At the receiving bay, our team checks visual quality, aroma, and moisture. Samples are taken for lab analysis when needed. Bales are labeled immediately with a unique batch code so nothing ever loses its identity. This is the first link in our traceability chain.
### 2. Rooibos fermentation, drying, and gentle handling
Traditional fermented rooibos is produced by bruising and moistening the cut plant material, then allowing it to undergo a natural oxidation under controlled conditions. Temperature, humidity, and time are monitored to develop color, body, and that signature honeyed aroma. Once the desired flavor profile is reached, the leaf is spread out to dry in the crisp Cederberg air, then finished under controlled drying to lock in the result.
We also produce green rooibos where the oxidation step is minimized to preserve a lighter, grassy character. Both approaches require careful handling, and both benefit from the same discipline: clean equipment, measured time, and consistent temperatures.
### 3. Buchu handling with aroma protection
Buchu is a heritage fynbos botanical with a wonderfully bright, minty citrus aroma. Because aroma is precious, our processing schedule is planned to move buchu promptly and cleanly through cutting, sorting, and drying. Airflow, temperature, and contact surfaces are managed so that freshness stays where it belongs, inside the leaf and your future cup.
### 4. Grading, sieving, and sorting
After drying, cut leaf is graded. Particle size matters for brewing time and cup clarity, so we use screens and air classification to produce consistent cuts for teabags and loose-leaf formats. This is where the bright, open design of the facility matters. Clear process flow reduces handling and prevents cross contact, while stainless-steel contact surfaces help us maintain uncompromising hygiene.
### 5. Quality checks and microbiological verification
Organic does not mean less disciplined. It means more careful by design. We operate under a documented hazard analysis and critical control point approach to food safety. Incoming materials, in-process samples, and finished batches are monitored for moisture, sensory quality, and where applicable, microbiological criteria aligned with international tea and herbal standards. When we say your tea is clean and true to nature, it is because we verify that claim.
### 6. Packaging that protects what nature created
Oxygen, moisture, and light are the big three enemies of aroma over time. Our packaging choices reflect that reality. We use food-safe packaging designed to protect against moisture ingress and aroma loss, and we store finished goods in clean, climate-conscious warehousing to safeguard shelf life. Batch codes printed on packs match the documentation generated at intake, which gives you full traceability from field to cup.
## Traceability you can trust
Every batch we produce is tracked through a digital and physical paper trail. From the moment a crate is unloaded, it receives a unique identifier. That code links harvest dates, field locations, process parameters, operator sign-offs, and packaging details. If a customer ever has a question about a lot, we can pull its complete history in moments.
Traceability is not just a safety net. It is a quality tool. Because we can see how small differences in weather, harvest timing, and process settings translate into flavor, we can fine tune to meet your preferred profile for organic rooibos tea and organic buchu tea across the seasons.
## People, training, and a culture of care
Machines help us repeat steps precisely, yet people make the difference between good and great. Our team is trained to notice the small details that signal a perfect fermentation, a clean sieve cut, or a lot that needs extra attention. We run regular refresher sessions on hygiene, allergen awareness, tool sanitation, and documentation discipline. That training shows up as consistency in your cup.
It also shows up in safety. A clean, orderly facility is safer for everyone. The clear walkways, well-lit workstations, and routinely sanitized surfaces you see in the facility image are not for show. They are the everyday backdrop to careful, confident work.
> "Quality is kindness made visible. Kindness to the land, to our team, and to the people who drink our tea."
## Why organic matters for the Cederberg
Organic farming aligns with the natural limits and strengths of the Cederberg. This is a semi-arid area where water is precious and biodiversity is globally significant. Rooibos is traditionally dryland farmed, which means it relies on rainfall rather than irrigation. That makes soil structure and organic matter especially important for moisture retention, and it makes the preservation of native vegetation a shared responsibility.
Our organic approach complements that context. We prioritise low-impact cultivation, keep chemical inputs out of the ecosystem, and work alongside local biodiversity. It is good for the land, and it is good for the long-term quality of the plants that grow here.
## Respecting heritage, stewarding the future
Rooibos and buchu are not just crops, they are threads in the cultural fabric of the Western Cape. Rooibos is now recognized with geographical indication protection in Europe for a reason. It is distinctive, tied to this region, and valued worldwide for its flavor and identity. Buchu has a long history in local knowledge and tradition. We carry that heritage carefully, and we invest in the future by supporting responsible farming practices and fair relationships along our supply chain.
We are a South African company rooted in a uniquely South African landscape. When we say we are proud of our heritage, we mean it. Visit our About Skimmelberg page to learn more about our story and the people behind the tea.
## Inside the facility: the details that keep quality high
### Clean-in, clean-out
Cleaning sounds mundane until you connect it to flavor integrity and shelf life. We use validated cleaning procedures with approved agents suitable for organic facilities. Tools are color coded by area to prevent cross use, and equipment that contacts leaf is designed for easy access so sanitation is thorough. Pre-op inspections verify readiness before production starts, and records document every step.
### Environmental monitoring and moisture control
Tea and botanicals are sensitive to ambient conditions. We track temperature and humidity in processing and storage areas so the leaf does not pick up moisture or lose aroma. Airflow is designed to move dust and heat away from product paths. The result is a consistently clean working environment and a stable, predictable product.
### Sensory evaluation as a daily habit
Lab data matters. So does your palate. Our team cups lots regularly to check color, aroma, mouthfeel, and aftertaste. It is how we compare across seasons, and how we ensure that our organic rooibos and buchu teas deliver the experience you expect every time you brew.
## How we think about sustainability in processing
Quality and sustainability reinforce each other. Reducing rework reduces waste. Keeping dust collection efficient keeps the air clearer and repurposes byproduct. We minimize unnecessary transport by planning process runs and consolidating loads. Where practical, we use byproducts like stems and fines in composting and soil building back on the farm. Over time, those small decisions add up to a facility footprint that respects our environment while serving our customers.
## Choosing your Skimmelberg tea
Our range is intentionally focused. When you buy a box of organic rooibos or buchu tea from Skimmelberg, you tap into a chain of care that begins with the Cederberg and ends with you. If you are new to our teas, here is a simple guide to get started.
### Organic Rooibos Tea
Rounded, naturally sweet, and beautifully versatile. Rooibos makes a lovely all-day cup and pairs well with milk or stands alone as a pure, copper-red infusion. Explore our range of organic rooibos tea to find your perfect format, from teabags for convenience to loose leaf for a slower, more aromatic brew.
### Organic Buchu Tea
Bright and aromatic, with minty citrus top notes unique to the fynbos. Buchu is a wonderful palate refresher, and a delicious way to bring a sense of the Cederberg into your day. Discover our organic buchu tea selections.
### Blends that celebrate place
If you enjoy a layered cup, try rooibos blended with buchu for a balanced infusion that is both comforting and uplifting. See what is brewing in our online shop.
## Brewing tips to taste the difference
Quality processing pays off when you brew with care. Here are a few tips that highlight the natural character we work so hard to protect.
- Use fresh, just-boiled water. Rooibos and buchu both respond well to water around 95 to 100 degrees Celsius.
- Steep time sets the tone. Rooibos is forgiving, 4 to 6 minutes reveals body and honeyed notes. Buchu is vivid, start at 3 to 4 minutes and adjust to taste.
- Cover your cup while steeping. It helps keep aromatic compounds in the infusion.
- If you like milk with rooibos, brew a little stronger. For a pure cup, enjoy without additions.