If you’re looking for a gateway tea for your friends who don’t care for the burliness a black tea can sling at ya’ then this is it. Here we have a dainty, fruit-punch of a black tea. The tea leaves have been heavily oxidized, yes, but it’s the addition of dried mango that gives an excellent flavor. Marigold petals offer a floral note to further assuage any dissenters and serenade them into sitting down with a cup over ice (an excellent way to serve this tea, btw).
We like to make a flavorful summer punch with this tea. Brew up a pitcher of mango tea, add a splash of triple sec, some apricot brandy, a healthy drizzle of simple syrup, and a few chopped mangoes or peaches. Allow the flavors to meld for an hour or two in the fridge before serving in highball glasses with ice and a slice of mango to garnish.
|Ingredients||Black tea, mango pieces, marigold petals and fruit flavor.|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||No|
|Country of Origin||United States|
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