This is the question a Stellenbosch PhD student Lara Alexander aimed to answer when investigating phenolic compounds in both “unfermented” (green) and fermented honey-bush tea.
“Bitterness is not acceptable in honey-bush tea, known and marketed for its characteristic and pleasant sweet taste. Some batches of Cyclopia genistoides have a bitter taste profile.
“This species is one of the Cyclopia species currently cultivated for the production of honey-bush tea. Bitterness is even more prominent in the unfermented herbal tea.”
Alexander has been working on honey-bush tea under the mentorship of professor Lizette Joubert (her supervisor) since 2013.