A cup of Mango Green Tea starts with sencha leaves blended with sunflower blossoms and natural mango flavouring, and the fruit comes through immediately: fruity, lemony, tropical mango on top of the tea's usual vegetal, grassy base, with a faint coffee note underneath and a touch of honey sweetness.
The green tea base means it carries real caffeine, just less of it than black or oolong — roughly 30mg a serving, enough to wake you up without the jitters. It also comes with the antioxidant profile typical of green tea, including EGCG and theanine, along with small amounts of vitamins A, B, C and D and minerals like manganese, potassium and zinc. Green tea has long been drunk for these compounds' traditional associations with metabolism and general wellness, though that's folklore and tradition more than settled fact. At around two calories per 8-ounce cup, it's not going to move the needle on a calorie count either way.
Brewing is straightforward: water just off the boil, around 90°C, poured over the leaves and left to steep for about three minutes — push much past that and the mango flavouring can turn the cup bitter rather than fruity. Drink it plain to let the tropical and grassy notes sit side by side, or add honey or a squeeze of lemon if you want the sweetness pushed further forward. Either way it reads as a morning cup: bright, a little sweet, gently caffeinated.
