Mango turns up in a lot of black tea blends, but here it's the lead flavour rather than an accent, paired with lemon and a broader tropical fruit character that sits over the base tea's natural malt and coffee-like depth. Honey and milk notes round out the cup, so it drinks sweeter and creamier than a straight black tea while still keeping some bite underneath. The tea is oxidised fully, in the black tea style, which is what gives it that malty backbone alongside the fruit.
Being a black tea, it carries a moderate amount of caffeine, in the region most black teas fall into per serving — the mango itself contributes only flavour, not caffeine. Tea & Coffee, the vendor behind this listing, packs the leaves to order rather than holding pre-packed stock.
To brew it, use freshly boiled water, around 100°C, and steep for about four minutes — toward the longer end of typical black tea steeping, which helps draw out the malt and fruit together rather than leaving it thin. It holds up fine on its own, but if you want to soften the edges, milk, sugar, honey or a squeeze of lemon all work with the existing flavour profile rather than fighting it. Given the tasting notes lean tropical and fruity with a honeyed sweetness, it reads more like a dessert-adjacent black tea than a brisk breakfast one, though the malt keeps it from feeling too soft.
