Buchu belongs to the Agathosma family and only grows in the fynbos region of the Western Cape. Fynbos – which grows in a 100-to-200-km-wide coastal belt stretching from Clanwilliam on the West coast to Port Elizabeth on the Southeast coast – forms part of the Cape Floral Kingdom.
Buchu as been used in South Africa for centuries to treat a wide range of ailments. It has a minty, blackcurrant flavour and it is high in natural oils. Early Dutch settlers used buchu to make a brandy tincture and Boegoebrandewyn (buchu brandy). Bottled agathosma infusions were widely sold in English-speaking countries as "buchu tea" in the 1860s and 1870s. Although demand declined in the 1880s, consumption has continued to the present day.
We love this easy and refreshing ice tea made with our Sunbird Superior Buchu and Rooibos tea bags. Our tea bags are made from 100% renewable polylactid acid, PLA, and therefore 100% compostable and plastic-free.
- 1L boiled water
- 4 teabags of Sunbird Superior Buchu and Rooibos
- 5cm piece of ginger, sliced
- A handful of fresh mint leaves
Steep teabags in recently boiled water and let it cool down. Pop in ginger slices and mint and leave in a fridge for an hour. Serve with lots of ice.