Honeybush colors the South African fields deep yellow during the flowering period and spreads a sweet honey scent.
Honeybush production is still young and began around 1996.
Other names for this drink are also called: Heuningtee, Bergtee, Boertee, Bossietee and Bushtea. Honeybush grows only in South Africa, on the east and west coasts. In the north, growth is demarcated by the Cedar Mountains, Swartberg and the Kouga Mountain Range.
Honeybush plants have woody stems and a low ratio of leaves on the branches. The seeds are hard and germinate poorly. The leaves are thin, oblong and needle-like.
During flowering, the fields of Honeybush turn a deep yellow, with a distinctive honey scent. Honeybush gets its name from the floral scent of honey. The taste is very reminiscent of rooibos but slightly sweeter. The infusion can be boiled gently; it does not become bitter.
There are two methods of processing Honeybush. In the traditional method, the bushes are uprooted, cut and bruised after which they are laid out in the sun to dry to oxidize.
The modern method is an industrial process in which the oxidation process takes place in tanks where the sprigs are rotated and heated at a temperature of 70-90 degrees for 2-3 days. The twigs are then air-dried instead of sun-dried. The leaves are then processed in 3 grades. Super fine for tea bags and rods, fine for tea bags and coarse for loose tea.
- Origin: South Africa
- Region: South East, South West
- Cultivar: Cyclopia spp
- Infusion: Amber
- Flavor: Sweet, honey
- Caffeinated: No
- Organically sourced: Yes
Recipe: 12 grams (4 scoops) | 1 liter of soft water | 100℃ | 3-15 minutes
