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Honeybush tea is a fragrant herbal infusion prepared from
the honey-scented flowers, leaves and stems of the Cyclopia
plant, an indigenous South African fynbos plant found in the
Cape Mountain regions. Twenty four different species of the
Honeybush plant have been identified, of which mainly two
species are used - C. intermedia and C. subternata.
According to Kies (1), the earliest mention of the honeybush
plant in botanical literature was in 1705. Its botanical name,
Cyclopia, is derived from the Greek words cyclos (a
circle) and pous (a food). Leaf shape and size differ within
the species, but are mostly thin, needle-like to elongated,
broadish leaves. During the flowering period the bushes are
easily recognized in the field as they are covered with distinctive,
deep-yellow flowers, which have a characteristic sweet honey
scent, from which the tea acquires its name. (2)
Honeybush tea is harvested during the flowering period. Cyclopia
intermedia and Cyclopia subternata flower in September/October
while Cyclopia sessiliflora flowers in May/June. The
raw material is cut prior to fermentation to promote the curing,
or fermentation process. Traditionally the herb was fermented
in heaps, covered with canvas, for three to five days. Today
this process takes place in specially designed ovens, resulting
in a consistent quality. The tea is pastuerized to the same
specifications as our Rooibos tea, to eliminate any contaminants
or mold. The product is then sun-dried to develop its final
color and inspected for quality and purity prior to distribution.
Honeybush tea is normally consumed with milk and sugar, but
to appreciate the delicate sweet taste and flavour, no milk
or sugar should be added. Descriptions of the flavour vary
from that of hot apricot jam, floral, honey-like and dried
fruit mix with the overall impression of sweetness. The tea
has the added advantage that the cold infusion can also be
used as iced tea and that it blends well with fruit juices.
To prepare Honeybush tea, boil about 4-6 g of the dried material
(approximately 2-3 tablespoonfuls) per liter for 20 minutes.
References:
1. Kies, P.: Revison on the genus Cyclopia and notes on some
other sources of bush tea (1951), In: Bothalia 6, pp. 161-176
2. Kamara, B.I.: Structure and synthesis of phenolic metabolites
from Honeybush Tea (Cyclopia Intermedia), Master of Science,
Department of Chemistry, Faculty of Natural Sciences at the
University of Orange Free State Bloemfontein, Nov. 1997
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