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

ABSTRACT: 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

SUBMITTER: van Schoor H 

PROVIDER: S-EPMC12663755 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature