Honeybush Tea

Super Premium 98 P.

Fermented, coarse cut honeybush tea from a premier terroir in Cape Agulhas on the southern tip of South Africa. Organic, variety C. genistoides. Caffeine-free and rich in mangiferin. 250g
Details As a result of ageing, the flavour of this honeybush tea has improved to such a degree that we have decided to increase its grading to 98 points. Some packaging may, however, still reflect the previously lower grading.
Character Creamy, with a berry-like fruitiness; sweet, with vanilla notes; nourishing; mineral
Origin We source this fermented honeybush from one of the leading honeybush farms in South Africa. The farm is a pioneer in the organic cultivation of honeybush.
Terroir Bredasdorp Mountains, Overberg District, Western Cape, South Africa
Harvest March 2021, premium coarse cut
Caffeine Content Caffeine-free
Elevation 80m above sea level
Processing Method The honeybush is cut after harvest and fermented in the open air, then sterilised with steam at 120°C.
Organic Cert. EU certified organic
Grade 98/100 p. (honeybush category); Highest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€31.60 / 1kg
In stock

Tea Farm

This tea farm is located on the southern tip of Africa in Cape Agulhas. The farmer began cultivating honeybush in 1994, and quickly realised that the variety C. genistoides was best suited to local conditions, which is why the farm specialises in this particular strain. In 2008, the farm acquired in-house processing and drying facilities.



This honeybush tea is organically cultivated, and possesses the characteristic sweet honey taste, but also surprises with a pleasant bouquet of red berries. The tea is creamy, nourishing, and pleasantly mineral, with notes of vanilla.


Attractive, red, coarse cut leaves with stems


Deep red

Honeybush Tea

Sweet honeybush, like rooibos, is a type of fynbos native to the cape region of South Africa. To produce honeybush tea, the bushy branches are cut close to the ground and hand-picked. After harvesting, the fresh branches are quickly brought in for processing to prevent oxidation and fermentation. The branches are gently fan dried at temperatures ranging from 99-115°C depending on the day temperature.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The sweet honeybush (heuningbos), like the rooibos, is endemic to the fynbos belt of shrubland in the Western and Eastern Capes of South Africa. When flowering, the honeybush stands out amongst all the other vegetation in the South African countryside thanks to its bright yellow, honey-scented blossoms.

The farm does not use any herbicides, pesticides, or fertilisers, and only pure spring water is used for the fermentation of tea. The honeybush plants are harvested by hand with sickles, which not only improves the quality of the tea, but also does not damage the plants. Special attention is given to the careful weeding of the tea fields during harvest so that no pyrrolizidine alkaloids (PAs, found in other plants) contaminate the honeybush.

Honeybush is processed much like rooibos; it is first oxidised and fermented for 1-3 days, then allowed to dry in the open air for another 2 days until the leaves turn golden brown and a honey-like aroma develops. In the final stage, the honeybush is pasteurised with steam.

Although honeybush previously was harvested from the wild, since the 1990s the plant has been increasingly cultivated for tea on farms in the entire cape region of South Africa.

Single Origin

This tea is exclusively sourced from Cape Agulhas. Sourced directly from the tea farmer.

Organic Certification


Brewing Guide

1.) For a complex aroma: 1 tsp tea per cup (60°C) water. Steep for 5 minutes.

2.) For a strong tea: 1 tsp tea per cup boiling water. Steep for 5-10 minutes.

3.) For the strongest tea (according to the farmers' method): allow the tea to simmer at a low heat for 10-20 minutes, then strain.


High quality, airtight, resealable standing zipper pouch to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for honeybush tea is a large glass teapot with a strainer, and a teapot warmer.

Recommended Storage

Ideally store in an airtight, double-coated metal tin.

Our recommendations

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