The Sensory and Physicochemical Properties of Honeybush Tea Depend on the Brewing Water: A Preliminary Study

This study investigated how different water types affected honeybush (Cyclopia species) tea quality. Water types, varying in physicochemical properties, were used to brew tea from three honeybush species: C. intermedia, C. subternata, and C. genistoides (n = 6/species). The water types were deionized water (W1), two bottled spring waters (W2, W3), bottled reverse osmosis water (W4), brackish water (W5), and tap water (W6). Descriptive sensory analysis was used to determine whether water type affected the sensory profile of the infusions. Other parameters included CIEL*a*b* color and turbidity, as well as the soluble solids and phenolic content of the infusions. Results showed that water with the highest pH (W3; pH = 8.3) and high EC (W3 and W5; EC >10 mS/m) negatively impacted the sensory profile of honeybush tea. Infusions made with W3 and W5 had a 'date pudding' aroma, which was uncharacteristic of honeybush, and lower intensities of typical floral and sweet-associated honeybush aromas. These water samples also led to a salty taste, thick mouthfeel, and much darker color. Additionally, the concentrations of phenolic compounds, such as 3-β-D-glucopyranosyl-4-O-β-D-glucopyranosyliriflophenone, mangiferin, and isomangiferin, were reduced. Infusions prepared with W2, W4, and W6 (pH between 5.3 and 7.8; EC <10 mS/m) showed similar sensory and physicochemical profiles to those prepared with deionized water (pH = 7.1; EC = 0 mS/m). PRACTICAL APPLICATIONS: For the best-tasting honeybush tea, consumers should use water treated by reverse osmosis, with guaranteed low mineral content. This information will help producers and tea merchants present the true flavor of honeybush tea during tastings, supporting effective marketing.