Buchu

€11,50

Format:

30g 50g

Variant

Buchu is a herb that grows exclusively in the Cape Floristic Region of South Africa, an area that holds nearly 20% of all African plant species on less than 0.5% of the continent's land surface. Harvested at elevations between 350 and 600 metres by the De Villiers family at Skimmelberg. The infusion brews to a pale yellow, with notes of mint and blackcurrant.

Natural production

Direct trade

Description

Buchu (Agathosma betulina) grows wild in the fynbos of the Cederberg in South Africa, at elevations between 350 and 600 metres. On the Waterval farm, at the foot of the Skimmelberg, the De Villiers family has been harvesting and processing this herb for generations.

This herbal infusion brews to a pale yellow. The scent is pronounced, with notes of mint and blackcurrant. The flavour carries those same qualities, underpinned by the natural oils of the leaf.

Buchu grows exclusively in the Cape Floristic Region, an area that covers less than 0.5% of Africa's land surface yet is home to nearly 20% of all African plant species. The indigenous Khoi-Khoi and San peoples have used the herb as a medicinal plant for centuries.

Product details

Tea class: Herbal Infusion
Producer: Skimmelberg
Country of origin: South Africa
Ingredients: Buchu leaf (Agathosma betulina)
Tasting profile: Fresh, Fruity, Herbal
Caffeine: No

Storage

Storing loose leaf tea correctly is important to preserve its freshness and flavour. Keep it away from the four elements that affect quality: air, heat, light, and moisture.

Read more about storing loose leaf tea.

Shipping & returns

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Buchu

€11,50

How to brew this tea

Give the herbs enough space to unfurl and release their full flavour. Use a generous teapot or infuser. Buchu can be brewed multiple times. Enjoy at least 2 infusions, each with a slightly different character.

Quantity

2g (200ml)

Temperature

90°C

Infusion time

3 - 5 min

The story behind the tea: Skimmelberg

At the foot of the Skimmelberg, in South Africa's Cederberg mountains, the family business of the same name has grown and processed rooibos and buchu for generations on their farm, Waterval. Neither plant grows wild anywhere else in the world.

The farm works without synthetic fertiliser, holds CERES organic certification, and received a licence to process buchu commercially in 2013, followed by a Benefit Sharing Agreement with the Khoi-Khoi and San, the communities who first understood buchu's medicinal properties.