Meet
Honeybush
(Cyclopia spp.)
A wild-harvested shrub native to the Cape Floristic Region of South Africa, brewed as an herbal infusion for centuries. It's the heart of every can of NARI โ cold-brewed, naturally caffeine-free, and the reason the drink tastes the way it does.
Born in the
Cape Fynbos
Honeybush grows exclusively in the Cape Floristic Region โ one of the world's six great floral kingdoms โ along the southern and eastern slopes of South Africa. It belongs to the Fabaceae family, related to rooibos, and thrives at higher altitudes in nutrient-poor, acidic soils.
The plants are harvested by hand, then fermented and dried in a traditional process that deepens the natural sweetness and develops the characteristic honey-like aroma โ without any added sugars or flavourings.
Naturally occurring
phytocompounds
Honeybush contains a broad spectrum of phenolic compounds, including xanthones, flavanones, and flavones. These give the plant its characteristic golden hue and are a key part of what makes honeybush botanically distinct.
One of the most studied compounds in honeybush, mangiferin is a C-glucosyl xanthone also found in mango leaves. It is considered a marker compound for honeybush quality and contributes to its distinctive phytochemical profile.
These flavanones are characteristic of the Cyclopia genus and distinguish honeybush from other herbal teas. Their presence contributes to the naturally sweet, mild taste profile of the brewed infusion.
Unlike tea (Camellia sinensis) or coffee, honeybush contains no caffeine whatsoever โ not even trace amounts. This is intrinsic to the plant, not a result of any decaffeination process.
Honeybush is notably low in tannins compared to black or green tea. Tannins are the astringent compounds responsible for a bitter, dry mouthfeel โ their absence gives honeybush its smooth, naturally sweet finish.
The sweetness of raw honeybush is entirely natural โ derived from the plant's own phenolic compounds and volatile aromatics, before anything else is added. (The canned drink itself is sweetened further, with apple โ see the Ingredients page for the full breakdown.)
Warm, floral
and naturally sweet
Brewed honeybush produces a deep amber-gold liquor with a scent reminiscent of warm honey, dried apricot, and faint vanilla. On the palate it is smooth and approachable โ with none of the bitterness or tannic grip associated with conventional tea.
The natural sweetness means less (or no) need for added sugar, making it an excellent base for refreshing cold beverages that still feel complete and rounded.
Honeybush vs. other beverages
How honeybush stacks up against your everyday drinks โ from a composition standpoint.
| Property | Honeybush | Black Tea | Green Tea | Coffee | Rooibos |
|---|---|---|---|---|---|
| Caffeine-free | โ Yes | โ No | โ No | โ No | โ Yes |
| Low tannins | โ Very low | High | Moderate | Variable | โ Low |
| Natural sweetness | โ High | Minimal | Mild | Bitter | Moderate |
| Polyphenol profile | Xanthones, flavanones | Catechins | Catechins | Chlorogenic acids | Aspalathin |
| Bitterness | โ Very low | High | Moderate | Very high | Low |
| Distinct marker compound | Mangiferin | Theaflavins | EGCG | Caffeine | Aspalathin |
Everything you
wondered
Honeybush. Worth slowing down for.
Try NARI and taste what centuries of botanical tradition taste like in a cold can.