Effect of different irrigation regimes on the quality of cyclopia subternata tea

Abstract

Honeybush tea is a sweet, caffeine-free infusion with a honey-like aroma made from processed leaves, flowers, and twigs of Cyclopia plants. The tea plants are leguminous shrubs, native to the Cape Floristic Regions of the Eastern and Western Cape Provinces of South Africa. Although it is reported that these plants have been in existence for many years, dating back to 1705, it is not clear how they were previously utilised. Out of the 23 known species, only C. subternata, C. genistoides, C. longifolia and C. intermedia are predominantly used to make tea while smaller portions of C. maculata, C. sessiliflora and C. plicata are fused to supplement and cater for the higher demand. In addition to its unique taste, flavour and aroma, this remedial tea is famous for having minimum tannin content and high antioxidants. It can be consumed in a fermented or unfermented state (black or green, respectively). Its benefits have led to health-conscious consumers being more appreciative, thus, increasing demand. A field study was conducted where C. subternata plants were subjected to three different water stress levels (well-watered, semi-stressed and stressed) over three months. A descriptive sensory analysis was used to compare the infusions prepared from these three water deficit treatments. Severe water-deficit stress seems to boost the sensory profile of the infusions, in particular, the ‘woody’, ‘fynbos-floral’, ‘rose perfume’, ‘fynbos-sweet’ and ‘sweet spice’ aromas as well as a sweet taste.