Honeybush is a sibling of Rooibos, cultivated in South Africa's Eastern Cape region. Its flowers smell of honey, earning this plant a sweet name. The taste of our honeybush tea is similar to that of rooibos, though arguably a little sweeter. It has a smooth, gentle roasted flavor and slightly fuller bodied than rooibos. Clean, refreshing finish and naturally caffeine-free.
Herbal Tea | No caffeine | Steep at 212° for 5 mins
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Customer Reviews (856)
AI Bot Summary
based on most popular reviews
“ Honeybush tea receives widespread acclaim for its comforting, mild character, with notes of woody, honeyed sweetness and a hint of sourness easily balanced by a touch of sugar. Its rich amber brew and pleasantly subtle flavors make it a prime candidate for blending, enhancing other teas with its natural, gentle sweetness and smoothing out any bitter edges. Users enjoy it both in its pure form and as part of diverse tea blends, appreciating its caffeine-free profile, which makes it a versatile anytime drink. Whether enjoyed hot, cold, or as a base for creative tea concoctions, honeybush tea stands out for its delightful taste and aromatic qualities, offering a soothing cup that's both satisfying on its own and excellently paired with other flavors. ”
“ 11 Nov 20 communiTEA review: What a simple tea to review this morning! When I opened my communiTEA packet, I noticed tiny mahogany-brown colored leaf granules. Honey and woody aromas were noted.
When hot, I was greeted with a dark and deep amber-colored brew similar to red rooibos. Pleasantly mild woody tastes were present. A very slight sourness was noted. So I added a wee bit of sugar to counteract that. When warm, the sugar I added nullified the sour tastes. At this point, distinctly honey-sweet floral and woody flavors were moderate and very tasty. This was a smooth and overall pleasant drink with just the lightest bit of natural honey sweetness. A really nice buzz feel remained on my tongue upon finish. This tea satisfied simply and was fully delightful! A great addition as a base tea for blending. (5 mins @ 212ºF, no sugar added) ”
“ UPDATED from 11/14/21: Honeybush is forgiving if steeped too long. I own so many of the flavored ones already, but I have never had it by itself. There is a sweet maple smell when the CommuniTEA packet opens. What a beautiful deep red color the tea has, with a malty, nutty, honey flavor. Yummy earthiness fills my mouth. It is sweet on its own, but adding ½ teaspoon of sweetener to 10 oz of tea makes it even sweeter. Adding heavy whipping cream turns this tea pink, but so very creamy. It is a wonderful tea. Honeybush is great for blending, and I am so glad I used the Honeybush Chocolate and Honeybush Vanilla in my own tea blend. No caffeine and Great flavor - win-win. (5 mins @ 212 ºF). ”
“ Update: Still enjoy this tea especially in blends. It always sweetens the cup and tones down bitterness. Love the flavor of this tea. I think it will become a base that I mix many other teas with. There was no bitterness or astringency. ”
“ I’ve never had honeybush on its own and I love all the flavored ones so I had to try it on it’s own. It has a wonderfully toasted sweet honey flavor, so mellow and comforting. Now I know why so many blenders use this in their blends. It goes so well with so many flavors and lends a touch of sweetness. I love that it’s caffeine free. I can’t wait to experiment with my own honeybush blends. @adagioteas ”
Our teabags contain the same high-quality tea as our loose-tea offerings. Their pyramid shape gives the leaves plenty of room to unfurl and infuse, placing more flavor in each cup. Enjoy the superior flavor of gourmet tea with the convenience of a disposable bag.
teabags
15 full leaf pyramids
$9
Lore
The honeybush was first cited by Etienne Pierre Ventenat in 1808, and is one of 20 members of the Fabaceae family of flowering legume plants. Honeybush has dozens of species in the wild, of which mainly several grow widely in South Africa. It's called Heuningbos in Afrikaans, the language of the Dutch settlers in South Africa) and also known botanically as Cyclopia or Ibbetsonia, named for the physiologist, Agnes Ibetson. Its taste is more like the leaves of its cousin, rooibos or red bush, but it is sweeter and fragrant as honey which is why the English name is honeybush.
Raw Honey for Rooibos
This dark rich honey adds a playful floral sweetness to the fruity notes of rooibos and honeybush.
12oz
honey for rooibos & honeybush
$9
Part of honeybush teas sampler
Explore a variety of teas with our popular sampler set.
Four teas included are:
honeybush hazelnut, honeybush mango, honeybush, honeybush vanilla
honeybush teas
will make 40 cups
$14
Questions and Answers
Ask a question about honeybush and have the Adagio Teas community offer feedback.
how much tea for 1 cup
GF
Asked by Geri Freedman
on November 6th, 2021
1
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Meet our rooibos farmer, Niklaas Jakobus Slinger
To ensure the best quality and value, we import our teas directly from the
countries in which they are grown, working closely with the farmers who tender
them. Our Roots Campaign connects our customers with the rich stories and the farmers
behind some of our most popular teas.
How long have you been growing tea?
“32 years. I started working as a laborer on a neighboring Rooibos Farm and for the past 14 years I have been growing Rooibos on my own farm.”
What got you started in the tea industry?
“I grew up on a Rooibos Farm. After I left home, I worked on different farms producing a wide variety of agricultural products, but my love for Rooibos and the area in which I grew up brought me back home. Since I was a small boy, I dreamed about owning my own Rooibos Farm and 14 years ago my dream came true with the help of my previous employer who helped me to loan money to purchase my own Rooibos farm.”
Can you describe a typical day out in the field? How many hours would that be?
“During Harvesting season (January - April), I leave home at 05:00 in the morning to turn the Rooibos fermentation heaps on the drying yard. I then go to the fields and start harvesting the Rooibos. At 10:00 I return to the drying yard to open the fermentation heaps and spread the Rooibos thin and evenly to dry. I then continue harvesting till we break for lunch at 12:30. After lunch (14:00) I take the harvested Rooibos to the drying yard for further processing. After cutting and bruising the tea is put into fermentation heaps around 18:00. After that we collect the dried Rooibos from the drying yard. My day ends at around 19:30. A typical working day is around 13 hours during harvesting season.”