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Mango Mist
FLAVOURITE BLACK 50g
GRADE – OP(Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: Fresh, piquant mango character with memories of happy days in the sun. stunning over ice.
Luxury ingredients: Black tea, Mango pieces, Lime leaves, Calendula + Sunflower petals, Natural flavours.
£ 5.50
In stock
PRODUCT ID: 603
Description
Mango Mist
Mango (Latin: Mangifera indica), sometimes known as the ‘king of fruit, is one of the most commonly consumed tropical fruits in the world. They were originally grown in East India, Burma and the Andaman Islands, around the 5th century B.C., but are now cultivated in just about every warm corner of the globe. Besides being delicious, mangoes have long been associated in the Eastern world with peace, tranquillity and harmony.
Legend has it that Buddha himself would often seek repose in a grove of mango trees. In certain parts of India it was believed that mango trees were sacred and a symbol of love – some even believed that mango trees could grant wishes.
Even to this day Hindus hang fresh leaves from mango trees outside their doors during Punggol, the Hindu New Year, as a blessing for peace in the New Year. Savor the pleasant and rich flavour of mangoes blended with our astringent Ceylon tea and think good thoughts.
Cup characteristics: Fresh, piquant mango character with memories of happy days in the sun. stunning over ice. Mango Mist – Enjoy!
Luxury ingredients: Black tea, Mango pieces, Lime leaves, Calendula + Sunflower petals, Natural flavours.
We only use teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva. Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This dual peak period allows us to buy the best for our flavoured tea several times a year. These high-grown districts produce teas that have classic Ceylon’ tea character, noted by floral bouquet and flavour notes, touches of astringency and bright coppery colour. Flavouring oils, not artificial crystals, give the tea drinker high quality tea that tastes great.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
