Native Name: Heuningtee, Bergtee, Boertee
Origin: South Africa
Plucking Season: Late Summer
Introduction: Honeybush, (scientific name Cyclopia intermedia) grows only in a small area in the southwest of South Africa. The Honeybush plant is easily recognized by its trifoliate leaves, single-flowered inflorescences, and sweetly scented, bright yellow flowers. The most desirable components for the tea are the leaves and flowers. It shares many similarities with Rooibos. The leaves of the bush are harvested, bruised, and left in the sun to oxidize. The resulting product is then boiled or steeped like tea to make a beverage that is enjoyed both hot and cold. Honeybush contains virtually no caffeine (< 0.01% compared to 3.3% in Ceylon tea), and is low in Tannin (0.45% compared to 30% in ceylon tea). Tannin inhibits absorption of minerals. Honeybush tea is rich in the nutrients Iron, Potassium, Calcium, Copper, Zinc, Sodium and Vitamin C. It is known to contribute towards preventing cancerous tumors, menopausal symptoms and skin irritations.
Brewing Suggestions
Honeybush is exceptionally easy to brew. We recommend one teaspoon of leaf per 8oz cup of near or just at boiling water. Because of its smoothness, steeping time can very broadly without acquiring any bitterness. In general, higher temperature and longer infusions extract more of the beneficial health properties of the beverage (boiling water, 10 minute infusion). However, if lower temperature or shorter steepings are desired, re-infusions will extract all the antioxidants and other nutritional qualities).
Honeybush can be brewed in porcelain, ceramic, glass, or stainless steel but never in aluminum or other harmful materials.
