Cyclopia intermedia

Among Khoi and San communities of South Africa’s Cape fynbos, honeybush was traditionally harvested from Cyclopia intermedia in late summer and autumn and prepared as infusions of leaves, flowers, and shoots, valued for its flavor and restorative qualities in the post-harvest body (Joubert et al., 2008). Bohlmann records infusions of the aerial parts used by local people for colds and as a general tonic (Bohlmann et al., 1990). In the Overberg and Langkloof regions, settlers and subsequent generations carried on the practice of making a bright, aromatic tea from dried Cyclopia intermedia shoots, leaves, and flowers (De Nysschen et al., 1996). To make a mild, aromatic infusion, use 2–5 grams of dried chopped shoots with leaves and flowers per cup of freshly boiled water; cover and steep 5–10 minutes, then strain and serve. Commercial loose-leaf honeybush tea and bags follow this same approach, often 2–3 minutes for a lighter cup and 6–8 minutes for stronger, amber-colored infusions. This beverage is generally recognized as food in South Africa; still, because Cyclopia contains coumestrol and other phenolic isoflavonoids that can be mildly estrogenic, people with hormone-sensitive conditions and pregnant or nursing individuals should limit intake and consult a clinician before medicinal use. Chemical studies of Cyclopia intermedia have consistently shown xanthones such as mangiferin and isomangiferin, and pterocarpans like medicarpin, along with flavonoids, phenolic acids, and essential oil constituents including a few pinenes; these constituents plausibly support its traditional tonic and digestive actions (Joubert et al., 2008; De Nysschen et al., 1996; Prior et al., 1989). Today, Cyclopia intermedia remains the backbone of the commercial honeybush industry, with hundreds of tons dried annually for tea and the plant listed as endangered due to overharvesting and habitat loss, driving ongoing research into cultivation, conservation, and sustainable supply.

Common products:
Infusions (herbal tea) made from the green or fermented leaves and young stems of Cyclopia intermedia are sold under the “honeybush” label. Commercial products are marketed as loose leaf or tea bags, sometimes as a single-species brew and sometimes blended with other Cyclopia species or with rooibos (Aspalathus linearis).

Food and beverages (non-medicinal):
The plant material is harvested and often subjected to a sweating/fermentation step that develops characteristic aroma and flavor, followed by drying and cutting or shredding. The resulting product is a caffeine-free beverage. The sensory profile is described as having a sweet, honey-like aroma and a herbal, woody cup.

Properties relevant to use:
- Low moisture content of properly dried material is important for shelf stability.
- Naturally low or negligible caffeine content.
- Fermentation produces aroma-active volatiles that influence flavor, supporting use as a tea commodity rather than a fresh beverage.

Sustainability and sourcing:
Cyclopia intermedia occurs in the Fynbos and is wild-harvested across parts of the Western and Eastern Cape. Sustainable supply depends on regulated harvesting seasons, population assessments, and the development of cultivation (notably for Cyclopia subternata), though C. intermedia remains primarily wild-sourced. Regional standards for honeybush grade the product by leaf/stem ratio, moisture, and absence of contaminants to guide procurement and export.

Standards and regulation:
South African export-grade honeybush is classified under national standards referencing moisture and contamination limits and grade specifications. For blended products intended for international markets, general food and labeling regulations apply; where rooibos is present, compliance with rooibos-specific country-of-origin rules may be relevant.

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