Mango Tango Organic Black Tea

$7.00

BLACK TEA | MODERATE CAFFEINE | ORGANIC | MANGO & PASSIONFRUIT

Some afternoons want a serious cup of tea. This is for the other ones. Mango and passionfruit over a bold Ceylon base, bright and tropical and generous with it. It is an easy tea to like and an easy one to finish. Pour a cup and watch how fast it goes.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

organic black tea, organic calendula petals, all natural flavors

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“Let the first sip be where the noise stops.
This time is yours.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

This is one of our steadiest sellers in black tea. The aroma is what starts it, and we tell customers the same thing every time: it brews every bit as good as it smells. We also tell them not to bin the leaves after one pot, because it steeps a second time and still gives you a full cup. That is a lot of tea for one scoop.

If this has you exploring fruity teas, Mango Peach Green Tea is the lighter, greener direction with a tropical twist. And if you want that same fruit intensity somewhere more complex and interesting, Royal Passionfruit Oolong is the one to try next.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes.
    Full boiling water gets the most out of the fruit.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes, then pour over a full glass of ice.
    Double the leaf so the ice does not thin the cup.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Mango Tango Organic Black Tea

Mango Spiced Jelly

Makes 5 half-pint jars

Mango Tango Black tea steeps with allspice and ginger before going into a spiced jelly, sweet with mango and a little rounder from the apple juice.

Ingredients

  • 2 1/2 cups water
  • 1/4 cup Mango Tango Black tea
  • 1 tsp Allspice Whole Organic
  • 1 tsp Ginger Root Organic
  • 4 1/2 cups sugar
  • 1/2 cup unsweetened apple juice
  • 2 tsp butter
  • 2 pouches (3 ounces each) liquid fruit pectin

Instructions

  1. In a large saucepan, add the allspice and ginger root, and bring the water to a boil.
  2. Remove from heat, add the mango tea, cover, and steep for 5 to 10 minutes.
  3. Strain and stir in the sugar, apple juice, and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin and continue to boil for 1 minute, stirring constantly.
  4. Remove from heat and skim off the foam. Ladle the hot mixture into 5 hot half-pint jars, leaving 1/4 inch headspace. Wipe the rims, center the lids on the jars, and screw on the bands until fingertip tight.
  5. Place the jars into a canner with simmering water, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove the jars and cool. Jelly may take up to 2 weeks to set.

Download the printable recipe card (PDF)