Peach Mango Bliss Recipe

Heat water & measure tea

Bring 2 cups of fresh water to a near-boil (about 95°C / 205°F). Meanwhile measure 4 tsp of the peach–mango loose leaf black tea into a teapot or infuser sized for 2 cups.

Brew

Pour the 2 cups of hot water directly over the measured loose leaf tea. Cover the teapot or place a lid on the infuser and steep for 4 minutes to extract full body and fruit notes. For a lighter cup, reduce steep time to 3 minutes; for a stronger, up to 5 minutes.

Strain the tea

After steeping, strain the tea into a heatproof pitcher or bowl to separate the leaves. Gently press leaves with a spoon or the back of a ladle to extract trapped liquid, then discard the used leaves.

Macerate the fruit

While the water heats (or immediately after measuring tea), place 1/2 cup fresh peach slices, 1/4 cup dried mango pieces, and 1 tbsp orange zest in a small bowl. Add 1 tsp honey and gently muddle (press and mash) the mixture with a fork or muddler until juices release and the dried mango softens — this creates a concentrated fruit infusion that boosts peach, mango and orange notes.

Combine fruit with brewed tea

Pour the strained hot tea over the muddled fruit and zest in the pitcher. Stir gently, cover, and let the fruit steep in the hot tea for 2 minutes off the heat to impart fresh fruit aroma and sweetness without extracting bitterness from the peel.

Adjust sweetness and strain

Taste the tea-fruit infusion and add more honey if desired (increase in 1/2 tsp increments). Strain the mixture through a fine mesh sieve into serving glasses or another pitcher to remove fruit solids and zest. Press the solids lightly with the back of a spoon to extract remaining liquid before discarding.

Serve hot or iced

For hot service: pour into warmed cups and garnish with a fresh peach slice or a strip of orange zest. For iced: fill two glasses with about 1 cup total ice (adjust per glass), pour the strained tea over the ice, garnish as desired, and serve immediately. If chilling for later, cool to room temperature, refrigerate up to 24 hours, then serve over ice.