Aspalathus linearis is of great economic value. It was first used by the indigenous people of the Cederberg area and is currently a very popular tea. It is considered healthy as it is caffeine-free, low in tannins and rich in anti-oxidants. It is not only enjoyed as a herbal tea, but is also used as an ingredient in cosmetics, in slimming products, as a flavouring agent in baking, cooking and cocktails and even as a treatment for infants who are prone to colic.

The basic method of rooibos harvesting has remained largely the same as the process used centuries ago. An environmentally friendly way of harvesting tea is used that involves cutting only the young branches. Once they are cut, they are neatly bound and transported to the process yards. The older branches are left on the tree and the bushes get slightly taller every year. The tea cuttings are chopped very fine and then bruised to ensure that the important chemical reaction which develops the characteristic colour and flavour of the tea can take place. After watering and airing, the tea is left to "sweat" in heaps and it at this point that the tea acquires its typical reddish brown colour and develops its sweet flavour. After the sweating process has been completed, it is spread out in a large drying yard to dry in the sun.

The rest of the process involves sorting and grading the tea according to length, colour and flavour. The finished Rooibos is finally weighed, bagged, and sold to companies who pack the product in either teabags or in loose leaf form under their own brand names.