Lippia javanica / Zumbani (Sh) / Umsuzwane (N)
When crushed, the leaves of the Fever Tea tree, locally known as Zumbani, give off a strong lemon-like smell. It is said to be one of the most aromatic of Zimbabwe’s indigenous shrubs.
What is harvested – Harvesting time: Smallholder farmers harvest the leaves during a very short harvesting period, from March to May.
Average yield per collector: An individual can produce up to 200 kg of dry leaf material/year.
- The plant possesses analgesic, anti-inflammatory, anti-pyretic and anti-bacterial activities.
- Zumbani is caffeine-free and contains some amounts of vital minerals such as copper, zinc and iron.
- It contains flavonoids and phenolic compounds which are water-soluble. These compounds possess antioxidant qualities, which are quite significantly higher than in rooibos tea.
- Zumbani tea is exceptionally low in tannin (much lower than rooibos).
The leaves can also repel insects in wardrobes and cupboards, much like lavender.