Our Honeybush Hazelnut combines the mellow smoothness of honeybush tea with the cozy creaminess of hazelnuts. Very nutty and aromatic, slightly roasty with a rounded, sweet flavor. Lingering honey-roasted nut finish. A mellow, very well-blended cup of tea. Great with just a touch of brown sugar. Completely caffeine-free.
Herbal Tea | No caffeine | Steep at 212° for 5 minutes.
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.
15 full leaf pyramids
Ingredients & Lore
blended with honeybush tea & natural hazelnut flavor
You’ll find the sweet aroma of honeybush scenting South African households from all-day brewing. Fortunately, thanks to its forgiving nature, the brew is never astringent or bitter. That’s why the it makes a perfect partner with the sweet roasty nature of the hazelnut emphasized with a little brown sugar. Hazelnuts aka filberts, named for a saint whose birthday marked the first day of the hazelnut harvest, were, in ancient times, thought to have mystical powers to find buried treasure, or live-giving water, to those who indulged. We believe the ultimate treasure is in the cup. Do indulge in Honeybush Hazelnut!
Raw Honey for Rooibos
This dark rich honey adds a playful floral sweetness to the fruity notes of rooibos and honeybush.
honey for rooibos & honeybush
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
will make 40 cups
Questions and Answers
Ask a question about honeybush hazelnut and have the Adagio Teas community offer feedback.
Is the hazelnut flavoring used in this safe for someone who can't consume hazelnuts?
Asked by Lindsey Luttrell
on May 9th, 2018
Only because Honeybush Bannana Nut mentions 'sugar free' and this one doesn't do I feel compelled to ask; is Honeybush Hazelnut also sugar free?
Asked by Sean Collins
on January 14th, 2021
Is there any wheat or gluten in this tea?
Asked by Dawn Bond
on July 13th, 2020
can I make this into an ice tea do i put it in your pitcher over night like the other ice tea pouches
Asked by Janet Belanger
on January 4th, 2021
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.”