Honeybush Apricot in bulk available for wholesale. Imagine being whisked away to an bright, fresh apricot orchard... That's the sensation you'll get with your first sip of our delectable Honeybush Apricot tea. Combining the sweet flavor of ripe summer apricots with the rich taste of Honeybush herbal tea, you can experience it year-round.
This tea contains no caffeine | Steep at 212° for 5 minutes.
blended with honeybush tea, apple pieces, natural apricot flavor, marigold flowers & peach pieces
Honeybush grows only in small areas South Africa. Like rooibos, it is carefully sifted, graded, and separated into sizes for use in tea bags (super fine) or both tea bags and loose leaves (regular fine) or coarse (for loose leaves only.) The Honeybush’s ability to marry its natural, honey fragrance and sweet taste makes it a stellar choice for blending with fruits like apricots, the China native now grown in the U.S. from California to Georgia. Our Honeybush Apricot, with apple bits, apricots, and apricot flavoring, is delicious hot or iced, with or without milk.
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.”