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Passionfruit & Mango

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Don your fruit hat and start singing…

The succulent sweetness of ripe tropical fruits goes rather well with slightly smoky gunpowder green tea; think roasted fruit skewers on a Caribbean beach barbecue. We've blended the delicately rolled leaves of Chinese fired green tea with juicy mango, pineapple and seductive flavours of passionfruit, not forgetting an exotic confetti of orange petals.
  • Tea Type

    Flavoured green tea

  • Origin


  • Taste Profile


  • Tastes like

    Luscious tropical fruits

  • Food pairing

    Drink with a tropical fruit salad for the ultimate summer treat

  • When to drink

    A summertime favourite

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

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2 Reviews

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* * * * * Refreshing and full of flavour by Pauline Anderson on 29th October 2015

So pleased I ignored the previous review and ordered this, it is full of flavour and very refreshing. Will certainly order more as it is now a favourite for us.

* - - - - Artificial flavour with misleading name by CHRISTINA HJELM TENCOR on 10th October 2015

Where is the passionfruit? In the flavourings? This is a pineapple, mango & petal tea which is highly perfumed. Not recommended. Two packs straight in the bin!



The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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