Coppery in the cup and unmistakably tropical on the nose, this blend pairs China black tea with papaya, mango and guava, plus a base of Earl Grey-style flavouring. The nose carries orange and bergamot before the fruit takes over, with mango and guava layering into a broader tropical fruit character, rounded out by date and a faint nuttiness that keeps the cup from tipping into pure sweetness. There's earthiness underneath the fruit, so the tea reads as rich rather than sugary.
Flavoured tea itself is far older than it looks: blends built around nuts, herbs and spices go back nearly as far as tea's own discovery, and that tradition later gave rise to infusions like Earl Grey. This particular blend comes from Tea & Coffee, using leaves sourced from China, and is packed to order alongside the rest of their loose tea range.
Black tea has long been drunk for its supposed effects on alertness and general wellbeing, and some research has looked at whether the polyphenols in it can help suppress bacteria linked to tooth decay, though that's a traditional association rather than a guarantee.
To brew it, use freshly boiled water and steep for three to five minutes. It's best taken plain, without milk or sweeteners, so the coppery liquor and tropical fruit notes come through on their own.
