Cyclopia blends

Sensory quality of commercially processed batches

The characteristic sensory profile of honeybush tea results from ‘fermentation’, a high-temperature oxidation process (Du Toit & Joubert, 1999). Optimum processing time/temperature regimes have been established for C. genistoides, C. subternata, C. maculata and C. longifolia (Erasmus, Theron, Muller, Van der Rijst, & Joubert, 2017), as well as C. intermedia (Bergh, Muller, Van der Rijst, & Joubert, 2017) for maximum development of characteristic aroma notes of tea infusions. The characteristic sensory profile of fermented honeybush tea was previously defined as ‘fynbos-floral, woody, fynbossweet aroma with a sweet taste and slightly astringent mouthfeel’.

 

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