Origin

Honeybush is the common name for all 23 species of flowering fynbos shrubs in the Cyclopia genus. Indigenous peoples have brewed tea from honeybush species for centuries, using it to treat respiratory illnesses and improve immune response. Low in tannins and caffeine free, honeybush tea has a rich amber colour and a floral, honey-sweet flavour. An additive in beverages, cosmetics, nutraceuticals and pharmaceuticals, extracts of honeybush have powerful antioxidant and antimicrobial activity. Several studies are currently exploring the chemical components and health benefits of honeybush.

Honeybush must be picked quickly, under the right conditions and temperature, as fermentation and oxidation begins immediately. The LKHBCo sends their raw plant material to an independent processing facility before carefully blending to highlight different taste profiles. The flavour of honeybush will vary depending on where it was grown, when it was harvested, and how it was processed: no wild honeybush plant is the same, and even cultivated plants absorb the particular quality of a farmer’s care for his crops. The LKHBCo makes sense of this complexity with meticulous selection, separation and blending processes.