Rooibos Cuts & Grades: A Simple Guide for Buyers

Choosing the right rooibos cut and grade influences how your product tastes, looks and performs on different packing formats. Below is a straightforward overview of our core cuts, what they do in the cup and where they fit best, with no jargon.

The Main Cuts

Super Fine Cut (SFC)

A pure, very fine cut, not a blend. It is the “needle” of the rooibos plant and is considered a superior grade. In the cup, SFC gives a darker appearance, a more concentrated impression and a more astringent profile. Perfect for double chamber teabags that require a finer tea cut.

Short Cut (SC)

A blended cut that includes some SFC plus more stem. This balance creates a creamier look in the cup, with woodier notes and hints of honey and caramel. It does not brew as dark as pure SFC. Perfect for single or double chamber teabags.

Long Cut (LC)

A longer, blended particle profile. In the cup, longer cuts generally give a clearer appearance. Perfect for loose tea blends, can also be used in pyramid teabags.

Choice Grade (CH)

A defined recipe built from different blends. Once a client’s ideal composition is set, that recipe becomes the “norm” we match going forward. Perfect for single chamber or pyramid teabags.

REC (Recycle)

Another defined recipe route using specific proportions from existing blends. Like Choice Grade, it is about consistency with a set norm.

Micro Powder and Powder

Very fine particles from the sifting process. Powder is used to make granules that we add to blends when we need to increase density.

How Cut Size Shows Up in The Cup

• Speed: Finer cuts infuse faster.
• Strength and yield: Finer cuts generally extract more, so they can feel stronger.
• Appearance: Longer cuts give a clearer cup; shorter cuts can look murkier.
• Sediment: Shorter cuts carry more dust and sediment.
• SFC in particular: Expect a darker cup and stronger impression. Note that older/aged tea can show a stronger aroma.

Which Cut for Which Format

• Pyramid teabags: Longer cuts.
• Pillow, tagged or tagless teabags: Shorter cuts.
• Pods and capsules: Rooibos powder.
• Liquid extraction or RTD: Uses a purchased, fully water-soluble powder extract, and the raw material used to make this extract does not play a major role in the final RTD outcome.
• Fill accuracy: Depends on the packing machine and correct settings for the specific product.

How We Keep Blends Consistent

Every customer’s preferred product becomes a defined recipe, the “norm.” We blend to those exact percentages, source consistently by area or producer where possible and compare each batch against the norm. Our Taste Team performs regular, formal evaluations, scoring dry leaf, cup appearance, and aroma or palate to ensure the batch fits the expected profile.

Fermented rooibos profile we target:

Moderate to high rooibos aroma with woody and sweet associated notes such as caramel, fruity and sweet. High overall character balancing of sweetness and astringency. Low hay or dried grass. Absence of taints such as green grass, seaweed, rotting plant water, burnt caramel, medicinal, musty, smoky, dusty.

Documentation and Certifications:

Every batch or order ships with a COA. (certificate of analysis) We hold BRCGS, NOP, Ecocert for Organic, JAS and Rainforest Alliance certifications.

Green vs Fermented Rooibos

Specifications are the same for green and fermented rooibos cuts. An SC in green follows the same spec as an SC in fermented rooibos tea. The taste is different. Green rooibos, unfermented, shows more astringent and grassy notes. Fermented rooibos shows sweet, honey notes with a smoother mouthfeel. We use the term “astringent” rather than “bitter.” Astringency can also occur in fermented rooibos. Cut size and growing area play a role.

Quick Selector

• Fast infusion and stronger impression: SFC
• Creamier look with woodier, honey, caramel notes: SC
• Clearer cup for pyramids: Longer cuts
• Efficient pillow or tagged teabags: Shorter cuts
• Pods or capsules: Powder
• Need higher density: Add granules from powder