Smiling Monkey Banana Tea takes its cue from a classic pairing of China black and Ceylon leaf, then loads it up with banana and coconut pieces and a scattering of caramel. That fruit-and-toffee combination gives the cup a rich, sweet character with a distinct maltiness running underneath — the malt note is very much a black tea trait, not something the flavouring adds. In the pot the liquor comes out coppery and on the lighter side, so it looks brisker than it tastes.
The blend has a straightforward genealogy: the base leaves come from China and Sri Lanka, formerly known as Ceylon, and Tea & Coffee packs it fresh to order. Black tea in general carries a good amount of antioxidants, and these have long been credited with helping the body deal with free radicals, the natural but potentially damaging by-products of everyday oxidation. Worth treating as a traditional talking point rather than a guarantee, but it is part of why black tea has such a long track record as an everyday drink.
Brewing is simple. Use freshly boiled water and give it three to five minutes to steep — nearer five if you want the malt and caramel notes to come through fully. It takes milk and sugar well, and honey or lemon are both reasonable alternatives if you want something lighter. It also holds up served black, where the banana and coconut character comes through most clearly. Given the fruit and caramel pieces, it is a good candidate for an afternoon cup as much as a morning one.
