A juicy cup of herbal sunshine, sweet and refreshing like freshly squeezed OJ. The orange flavor balances the honey sweetness. Our Honeybush Orange makes the perfect partner for your morning meal. Completely caffeine-free, so treat yourself to a cup in the evening, too.
Herbal Tea | No caffeine | Steep at 212° for 5 minutes.
blended with honeybush tea, orange & natural orange flavor
The South Africa tisane, honeybush, is processed in two ways: Traditional and mechanical. The leaves are cut and bruised (sometimes by mechanical rollers) then left outdoors to oxidize. The mechanical method uses heated rotary tanks for two or three days to oxidize the leaves, then air dries them. This preserves the natural honeyed fragrance and light taste that is so wonderful in our Honeybush Orange, with its citrusy sparkle of oranges. Loaded with vitamin C to fight colds and flu, oranges are a China native now grown in abundance right here in California and Florida.
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
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.”