Bonfire Honeybush Black
A blend of Honeybush and Lapsang Souchong make up the base of this tea with additions of apple pieces, aniseed, cocoa nibs, rose hips, connamon bark, red peppercorn, orange peels, cloves, natural cinnamon flavor, natural orange flavor, safflower and natural hazelnut flavor. This tea will put you right around that fire with your friends.
(Please note this is not a decaffeinated tea.)
When people talk generally of tea in Western culture, they’re often referring to black tea. Sun tea, sweet tea, iced tea, afternoon tea…these well-known categories of tea are typically made using black tea. Even the popular English Breakfast and Earl Grey blends are made from black tea leaves. This is in contrast to Eastern culture—in countries like China and Japan—where tea typically refers to green tea.
Honeybush tea is a South African herbal tea made from the leaves of the honeybush plant. It is grown on the Eastern Cape of South Africa and is closely related to rooibos tea (also known as red bush tea) which comes from the Western Cape of South Africa. The flowers of the honeybush shrub have a honey-like smell, which gives the plant and the tea its sweet-sounding name.
Black teas are typically brewed for longer periods of time and in hotter temperatures than green teas. Generally, this is somewhere between 200 and 212 degrees for 3 to 5 minutes.
Using about 2 grams (1 teaspoon) of loose leaf tea per 8 oz. cup of water is a safe bet.
Always start with fresh, pure, cold filtered water when you brewing tea. Spring water is the best.
Cover your tea while it steeps to keep all the heat in the steeping vessel.
Don’t oversteep your tea! The longer your tea steeps, the more quickly it will release any bitterness and astringency. Taste your tea after the recommended steeping time and then decide if you’d like it to steep a little longer.
Most high-quality loose leaf black teas can be steeped multiple times.