Honeybush Hazelnut in bulk available for wholesale. Our Honeybush Hazelnut combines the mellow, gently roasty flavor of honeybush herbal tea from South Africa with the cozy creaminess of hazelnuts. Very nutty and aromatic, slightly roasty with a rounded, sweet flavor. Toasty dryness, complemented by the natural honeyed aroma of the honeybush herb. Lingering honey-roasted nut finish. A mellow, very well-blended cup of tea. Great with just a touch of brown sugar. Completely caffeine free.
This tea contains no caffeine | Steep at 212° for 5 minutes.
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!
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,
1 honeybush teas - 4 samples @
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.”