H-ZA-003

Honeybush

Fermented tisane, from Eastern Cape, South Africa.

Herbal tisanes

Honeybush is strongest on smoothness, honey and sweetness. Typical tasting words: honey, apricot, cedar, caramel, honeycomb. Native to the fynbos biome of South Africa, wild honeybush was traditionally collected and fermented for home brewing from the 18th century onward. A regional everyday drink in rural coastal regions, celebrated for its naturally sweet, honey-like liquor.

Also known as Heuningbos and Bergtee.

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The profile

Taste, 0 to 5

sweetness4bitterness0astringency0umami0brightness1body3smoothness5aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity2vegetal0marine0nutty1toasty1malty1honey5spicy0woody2earthy1smoky0creamy1citrus0stone fruit1tropical0cocoa0caramel2

Facts

Origin: Eastern Cape, South Africa
Plant: Cyclopia intermedia leaves and flowers
Harvest: spring to early summer
Elevation: mid
Oxidation: to %
Roast: unroasted
Leaf: cut
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

Made by: harvesting, then chopping, then fermentation, then sun-drying.

Caffeine

Honeybush is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	5 min, 7 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
night
bedtime
relaxing
evening
after_dinner

Pairs with pastry, dessert and scones_cakes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.