Rooibos tea is made from an endemic South African plant, Aspalathus linearis (family Fabaceae), also known by its common name, rooibos (“red bush”). The main herbal tea product is traditional “fermented” rooibos. Interest by the market in antioxidant-rich herbal teas motivated the production of green rooibos as it retains aspalathin, a rare dihydrochalcone and potent antioxidant. The compound is also associated with modulation of the metabolic syndrome, giving impetus to studies on its stability during herbal tea manufacture, production of extracts and product storage. Aspalathin acts as precursor to the formation of yellow and red-brown reaction products under oxidative conditions. The red-brown color is characteristic of the leaf and beverage color of traditional rooibos tea. While these changes are desirable during “fermentation,” the poor oxidative stability of aspalathin poses a challenge during the production and storage of value-added products. In this chapter, a brief section on the plant and its cultivation provides background for the sections covering the manufacture of the green and traditional rooibos teas, their extracts, and convenience products such as ready-to-drink beverages. The focus also falls on the natural variation in the phenolic content of the plant with an emphasis on aspalathin. A summary of the reactions and mechanisms involved in the oxidation of aspalathin provides context for a discussion of the challenges involved in the development of shelf-stable products. The focus also falls on the impact of heat processing, storage conditions, and the presence of other beverage ingredients such as citric acid and ascorbic acid.