After 18 months of growth the Redbush plants are pruned for the first time and then cuttings are harvested annually. These cuttings are neatly bound into bundles and transported to the processing yards. The sheaves are then fed into special cutting machines so the product has a nice neat appearance.

Redbush can then be bruised between rollers to trigger the important chemical process, fermentation. The plant sheaves are left to air and ferment in low heaps and the product changes from green to the characteristic amber colour and develops the distinctive flavour and sweet aroma of Redbush.

Following fermentation, Redbush is spread thinly over large drying yards to dry in the hot African sun, after which it is sucked up by special vacuum machines.

The product is sorted and graded according to length, colour, flavour and aroma. This guarantees a uniform standard of high quality across all grades suitable for packing into the bags.