Organic Honeybush

Honeybush, whose very name hints at the warmth of honey, is one of the most beautiful sensory surprises we offer at Thés & Traditions. This organic herbal infusion, made from the Cyclopia plant, grows exclusively on the mountain foothills of southern South Africa, in a region whose singular climate gives it its distinctive aromas.

Caffeine-free, smooth, rounded and lightly woody, it suits anyone looking for a comforting hot drink at any time of day. Explore our selection of red tea to continue your journey through South African infusions.

The aromatic profile of Honeybush

In the cup, the infusion reveals a deep amber colour, almost copper-hued. The nose opens on notes of acacia honey, dried flowers and soft wood. The palate carries that same sweetness through, with a natural roundness and no bitterness whatsoever.

Unlike many herbal infusions, Honeybush needs no added sugar. Its honeyed flavour is intrinsic to the plant, which owes its name to its bright yellow flowers, fragrant as fresh honey.

In the finish, a lightly malted, almost caramelised note emerges, reminiscent of a grain roasted at very low heat. It is an enveloping drink, perfect at the end of a meal or to accompany a quiet moment with a book.

Honeybush and Rooibos: understanding the difference

Many of our customers ask about the difference between Honeybush and Rooibos. Both plants are South African, caffeine-free, and belong to the Fabaceae family. Yet their profiles are quite distinct.

Rooibos (Aspalathus linearis) grows mainly in the more arid Cederberg region and yields a red, rounded, lightly vanilla-tinged infusion. Honeybush (Cyclopia spp.), on the other hand, thrives in the wetter mountain regions of the Cape and produces an even more honeyed, more floral cup, with a pronounced natural sweetness.

For a deeper look, visit our guide Everything you need to know about Rooibos, which details what sets these two kindred infusions apart. If you enjoy fruitier Rooibos blends, you might also love our wild berry Rooibos, a flavourful variation bursting with berries.

The Cyclopia plant, a botanical treasure of the Cape

The Cyclopia plant encompasses several species of the Cyclopia genus, all endemic to South Africa. Its small, bright yellow flowers release a powerful fragrance that gave the bush its name. The leaves and stems are harvested, then gently oxidised before drying, a process that develops their characteristic honeyed aromas.

The plant grows wild on the damp slopes of the Western and Eastern Cape. Its organic cultivation respects a fragile ecosystem: our batches come from cooperatives committed to certified organic farming, ensuring a pure leaf with no pesticides or residues.

To discover other infusions from this terroir, explore the origins of Rooibos, which shares with Honeybush a common heritage of ancestral craftsmanship.

How to brew Honeybush

Brewing Honeybush calls for a little more attention than a standard herbal infusion. The plant needs heat and time to fully release its honeyed aromas.

• Water: bring to 100°C, a full rolling boil is essential
• Quantity: 15 to 20 g per litre (around 2 heaped teaspoons per 250 ml cup)
• Steeping time: 7 to 10 minutes, with no risk of over-steeping or bitterness
• Accessories: cast iron or glass teapot, wide-mesh filter to let the leaves fully open

You can steep for up to 15 minutes for a fuller-bodied cup. Honeybush is delightful on its own, but also welcomes a splash of almond milk or a squeeze of lemon for a little variety. Try it iced in summer, poured over ice cubes with a thin slice of orange.

The benefits of Honeybush

Honeybush has been traditionally consumed in South Africa for several centuries. Rich in polyphenols and natural flavonoids, it is the subject of ongoing research into its antioxidant properties, accessible via PubMed.

This infusion contributes naturally to daily hydration, a point highlighted by EFSA in its recommendations on fluid intake. Caffeine-free, it is suitable for children, pregnant women and those sensitive to stimulants. It fits every moment of the day, including evenings, without disrupting sleep.

Julien Huot, founder of Thés & Traditions, personally selects each batch to ensure a consistently aromatic, high-quality organic leaf. Enjoy our infusions as part of your daily ritual, and let every cup become a moment of stillness.

Storage

Store your Honeybush in an airtight tin, away from light, heat and moisture. Avoid the refrigerator, which introduces humidity on contact with the leaves. Properly stored, it retains its full aromatic qualities for 18 to 24 months.

Frequently asked questions

What are the benefits of Honeybush?
Honeybush is rich in polyphenols and natural flavonoids, studied for their antioxidant properties. Caffeine-free, it supports daily hydration and is suitable for everyone, including in the evening. It is traditionally valued for its gentle, comforting character.

How do you brew Honeybush?
Bring your water to a full boil (100°C), then use 15 to 20 g of leaves per litre. Steep for 7 to 10 minutes, with no risk of bitterness. Strain and enjoy as is, or with a touch of plant-based milk.

Where does Honeybush come from?
Honeybush is native to South Africa, where it grows wild on the damp slopes of the Western and Eastern Cape. The Cyclopia plant is endemic to this region and has been consumed there for several centuries.

Honeybush vs Rooibos: what is the difference?
Both are South African plants without caffeine, but Rooibos (Aspalathus linearis) grows in an arid region and yields a red, vanilla-tinged cup. Honeybush (Cyclopia) produces an amber infusion that is more honeyed and more floral, with a natural sweetness.

Where can I buy organic Honeybush?
Thés & Traditions offers a Honeybush from certified organic farming, sourced from committed South African cooperatives. Also explore our full range of what is Rooibos to discover more kindred infusions.

Sources

Our information draws on scientific research referenced by PubMed on the antioxidant properties of the Cyclopia genus, as well as nutritional recommendations published by EFSA and ANSES on hydration and herbal infusion consumption.