Notes of mango create a great fruity sweet flavor. Pineapple cubes highlight the mango character and mallows petals have a clean finish.
The Blue Mango. Even the name of this fruit sounds mysterious. Throughout recorded history the Blue Mango appears to have held many people in its sweet grasp. Included among them is an Indian writer named David Davidar who recently published a book called The House of Blue Mangoes. In it he describes the blue mango as, "astonishingly beautiful" and recounts how the fruit glints blue against the dark green leaves of the tree. Eastern legend, (no one is sure from where exactly since mangoes have been widely exported and cultivated for millennia,) says that the meat of the blue mango is so sweet that after eating just one, you won't be able to taste sugar for three days. After trying the pulpy sweet blue mango for ourselves we just knew that we had to blend some with tea. We decided to blend the tea using a Sencha style green tea manufactured in Hunan Province in South Eastern China. The reason for this choice was that this particular tea has a very smooth, sweetish taste with an almost honey like finish that truly enhances the natural Mango flavoring. Interestingly, the base Sencha derives its smooth character from the way it is processed. The green tea leaves can be plucked from the same plants as black teas but forgo black tea’s fermentation process. Once they are plucked and chosen for green tea production, the leaves are immediately steamed and bruised either by machine or by hand. They are then pan fried or basket fired giving the tea its distinctive glossy look and feel. The lack of fermentation, steaming, and firing results in teas that have a fresh, almost full of life character. We’re sure you’ll agree that the flavor profiles blended together in this tea are out of this world. Try some today, and if you become tempted to sell any family members in order to purchase more, don’t say we didn’t warn you!