Loose leaf Mango Ceylon black tea with dried mango pieces scattered on white background, by Yerba Buena Tea Company.
Brewed Mango Ceylon black tea in clear glass mug beside packaged tea pouch, by Yerba Buena Tea Company.
Mango Ceylon loose leaf black tea in a black canister with sage green label band, by Yerba Buena Tea Company.

Organic Black Tea | Tropical & Brisk | High Caffeine

Organic Mango Ceylon Black Tea

Blended in Oregon Fruity Sweet

Ceylon black tea, bright and brisk, blended with organic mango essence and marigold petals. The iced tea that belongs in a pitcher on a sunny table.

Ingredients: Organic Black Tea, Organic Mango Essence, Organic Safflower Petals.

$18.00 USD
$18.00 USD
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Size: Tea Tin
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About Mango Ceylon

The iced tea that belongs in a pitcher on a sunny table.

Ceylon black tea from Sri Lanka, bright and brisk with a natural astringency that makes it incredibly refreshing when served cold. Blended with organic mango essence and scattered with marigold petals. The mango flavor reads as ripe fruit, not candy, and the Ceylon's crisp finish keeps the cup from tipping sweet. It satisfies thirst without needing sugar.

Why Ceylon tea works for iced.

Ceylon black tea, grown in the central highlands of Sri Lanka, has a lighter body and sharper finish than most black teas. The natural astringency (a dry, clean finish) is what makes it so refreshing when chilled. Other black teas can turn muddy or bitter when iced. Ceylon stays bright. The mango essence pairs with that briskness the way lemon pairs with seltzer: it sharpens instead of masking.

The flash-chill ritual.

Brew a strong concentrate with hot water, steep for 4 minutes, and pour immediately over a tumbler full of ice. The shock-chill locks in the mango top notes and keeps the tea from clouding. Slow cooling on the counter makes iced tea hazy. Flash-chill keeps it clear, bright, tropical.

Organic Ingredients
  • Organic Black Tea
  • Organic Mango Essence
  • Organic Safflower Petals
Tasting Notes

Aroma: Ripe tropical mango over a crisp black tea base. Smells like biting into fresh fruit, not like a flavored syrup.

In the cup: Juicy mango opens the sip. The Ceylon black tea follows with a brisk, slightly citrusy body. The finish is clean and dry, never cloying.

Iced: The mango flavor sharpens over ice. The astringency of the Ceylon keeps the cup refreshing without needing sweetener. Drinks like a tropical punch that grew up.

Why You'll Love It

Ceylon black tea, the iced-tea base: Grown in the central highlands of Sri Lanka, where elevation and cool nights produce a tea with a lighter body and sharper finish than most black teas. The British colonizers planted tea in Ceylon in the 1860s after a coffee blight wiped out the island's coffee crop. The tea industry that followed became one of the world's largest, and Ceylon teas earned a reputation for brightness and briskness. That natural astringency is what makes Ceylon the go-to base for iced tea that stays refreshing without turning muddy.

Mango, the tropical pairing: Mango grows across South Asia, Southeast Asia, and Central America. The fruit has been cultivated in India for over 4,000 years. The organic mango essence in this blend captures the ripe, juicy character of the fruit without the candy-sweetness that synthetic flavorings carry. The marigold petals add a subtle floral note and a visual pop of gold through the dark leaves.

Mango Ceylon loose leaf black tea in a black canister with sage green label band, by Yerba Buena Tea Company.

Mango Ceylon

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Black Tea

Camellia sinensis

Assam, India & Yunnan, China

Mango Essence

Natural flavoring

Alphonso mango, India

Safflower Petals

Carthamus tinctorius

India, Egypt & the Middle East

Black Tea

Camellia sinensis

A fully oxidized tea leaf with the caffeine to wake you up. Bold and malty.

In the cup

Black tea is the most oxidized of the true teas. The leaves are left to darken fully before drying, which deepens the color and the flavor into a brisk, malty cup with the body to stand up to milk. It also carries the most caffeine of any tea, the reason it is the classic morning brew. Most comes from Assam and Yunnan.

Traditionally grown in Assam, India & Yunnan, China

Shop Black Tea teas

Mango Essence

Natural flavoring

A sunny burst of ripe, juicy tropical mango.

In the cup

Mango essence is a natural flavoring that captures the sweet, juicy character of ripe tropical mango, often modeled on the prized Alphonso of India. It brings a sunny, fruity brightness to black and green tea blends, the kind of flavor that tastes like summer and works beautifully over ice.

Traditionally grown in Alphonso mango, India

Shop Mango Essence teas

Safflower Petals

Carthamus tinctorius

Orange-red petals with a mild flavor, long used to warm and invigorate.

In the cup

Safflower is a thistle-like flower whose orange-red petals have dyed food and cloth since ancient Egypt. Often used as an affordable stand-in for saffron, the petals are mild in the cup, prized most for the warm golden color they lend a blend. In traditional herbalism the petals have long been used to warm the body.

Traditionally grown in India, Egypt & the Middle East

Shop Safflower Petals teas

1 of 3
TeaCeylon, Sri Lanka

Organic Mango Ceylon Black Tea

Steep tropical. Sip sunshine.

Caffeine: High
8.0 oz
Water
212°F
Temperature
1.0 tsp
Leaf
4 min
Steep Time
Re-Steep · Up to 1×
Flash-chill for the best flavor. Brew strong (1 heaping teaspoon to 6 ounces of water, 4 minutes), then pour immediately over a full glass of ice. The shock locks in the mango and keeps the tea clear.
1
Cup

Craft Your Cup

A few notes from our teamakers.

Mango Iced Tea, Flash-Chilled
Brew 1 heaping teaspoon in 6 ounces of full-boil water for 4 minutes. Strain immediately. Pour over a tumbler packed with ice. The shock-chill keeps the tea bright and clear. Top with a squeeze of lime and a sprig of fresh mint. Drinks like a tropical mocktail that still tastes like tea.

Mango Ceylon Sun Tea
Combine 2 tablespoons of loose leaf with 1 quart of cold water in a glass jar. Set in direct sunlight for 3 to 4 hours. Strain. Pour over ice. The slow extraction pulls the mango essence gently, and the sun warms the tea just enough to bring the flavor forward without bitterness. An old Southern porch ritual.

Mango Ceylon Popsicles
Brew double-strength (2 teaspoons in 8 ounces, 5 minutes). Sweeten with 2 tablespoons of honey while still warm. Let cool to room temperature. Pour into popsicle molds and freeze overnight. The mango flavor concentrates as it freezes. A summer dessert that tastes like fruit, not sugar.

Loose leaf Mango Ceylon black tea with dried mango pieces scattered on white background, by Yerba Buena Tea Company.

Your Questions About Mango Ceylon, Answered.

Is the mango flavor artificial?

The mango essence is organic and tastes like ripe fruit, not candy. It reads as fresh, juicy, tropical, the way mango tastes when you bite into the actual fruit. No synthetic flavorings.

Does this tea need sugar when iced?

The mango essence brings enough natural sweetness that most people drink it straight. The Ceylon black tea has a clean, brisk finish that balances the fruit instead of tipping it cloying. If you like your iced tea sweetened, a drizzle of honey or a splash of simple syrup works, but the cup holds up without it.

Can I cold-brew this tea?

Cold-brew works but gives a different result. The mango flavor stays softer, and the Ceylon black tea loses some of its briskness. For the brightest tropical punch, flash-chill is better: brew hot, steep 4 minutes, pour over ice immediately. The shock-chill locks in the mango top notes.