Honeybush Hazelnut

$7.00

HERBAL TEA | CAFFEINE FREE | NUTTY & SMOOTH

We nearly put this one in the dessert tea section, because it does scratch that itch. It's honeybush, smooth and full-bodied, and the hazelnut is creamy enough that a plain cup of it feels like a treat. We kept it out of that section anyway, because a tea this good shouldn't be filed under one occasion. Customers buy it in the biggest bags we sell, which tells you everything you need to know.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

honeybush tea, all natural hazelnut flavor

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“The day gave you a lot to hold.
Set it down. Hold the cup instead.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

Tales from Our Laguna Beach Shop About This Tea

Some people are already sold on rooibos but don't know much about its cousin, honeybush. Some people don't love rooibos on its own. This is the tea we show them. It usually satisfies both groups and many come back for a bigger bag because they have finally found the rooibos they enjoy drinking.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Honeybush needs the full boil and a long steep.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 10 to 14 hou

Beyond the Cup: Make Something Tasty with This Honeybush Tea

Honeybush Hazelnut Streusel

Makes enough for one 8-inch cake, one loaf, or 12 muffins

A buttery, nutty streusel topping built on finely ground Honeybush Hazelnut tea — sprinkle over muffin or bread batter for a fragrant, crackly crust.

Ingredients

  • 1 tablespoon finely ground Tea & Turmeric Honeybush Hazelnut Tea
  • ½ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • ¼ teaspoon ground cinnamon (optional)
  • Pinch of sea salt
  • ¼ cup cold unsalted butter, cubed
  • 2 tablespoons chopped hazelnuts (optional)

Instructions

  1. Grind the tea: place the Honeybush Hazelnut tea in a spice grinder or mortar and pestle. Pulse until it is a fine powder. Since this blend is mostly honeybush, which is fine and leafy, it will grind much more uniformly than the apple-heavy blends.
  2. Combine dry ingredients: in a small bowl, whisk together the ground tea powder, flour, and brown sugar.
  3. Cut in butter: add the cold, cubed butter. Use a pastry blender or your fingers to work the butter into the dry mixture until it reaches the consistency of coarse, wet sand.
  4. Add crunch: gently stir in the chopped hazelnuts.
  5. Use: sprinkle this generously over your unbaked muffin or bread batter before putting it in the oven. The tea-infused butter will melt into the top of the bread, creating a fragrant, nutty crust.