Mango and Bergamot Sencha Iced Tea

Using two much-loved flavours, we have created an infusion that showcases exceptional taste and quality: Mango and Bergamot Sencha Iced Tea. The Green Tea leaves used in the making of this brew, meanwhile, are the finest quality Chinese Sencha. Combined, these ingredients make a match made in heaven, perfect for days out in the sun.

Many Iced Teas taste great, but this one can also provide remarkable health benefits. Indeed, this is because of the addition of Green Tea leaves, which contain a wealth of antioxidants. Antioxidants can combat free radicals in the body, the product of natural, though harmful, oxidation.

In doing this, our Mango and Bergamot Sencha Iced Tea can improve cardiovascular health, aid digestion, and support the immune system. It can lower blood pressure, boost the metabolism and even reduce the risks of developing type-2 diabetes. What more could you want from your favourite Iced Tea? This brew has it all!

About Sencha Green Tea

Contrary to popular belief, Sencha Green Tea most likely originated from China, not Japan. Despite this, 78% of Tea consumed in Japan is Sencha. The Japanese still hold firm that they created Sencha Tea, and even have their own story to counter China. For all we know, it may indeed have some truth to it.

This tale suggests that an 18th Century Tea farmer named Soan Nagatani ‘invented’ Sencha at his home in Uji, near Kyoto. In 1738, Soen began experimenting with different processing techniques. He eventually created a beverage resembling that of modern-day Sencha.

At the age of 58, Nagatani was a very experienced farmer. Indeed, he had a great understanding of how the Japanese Tea industry worked. He knew that his new Tea wouldn’t sell in Kyoto, its residents conservative and traditional, so instead he travelled to Edo (present-day Tokyo).

There, Nagatani visited a local Tea shop. The owner of the shop expressed interest in trying his Tea, eventually dubbing it “tenka ichi” (‘天下一’), meaning “first under the heavens”.

It’s important to note that the man who allegedly created Sencha indeed existed. Today, he is memorialised in a shrine next door to his birthplace. His grave lies on top of the highest peak of the Ujitawara area. Every year, Japanese Tea merchants pay homage to his achievements at the side of his resting place.

The question begs: how can we be so sure that Soen Nagatani didn’t create Sencha? Could the history books lie?

Iced Tea – All You Need To Know

Iced Tea has existed for centuries. However, it was an American Tea plantation owner and vendor named Richard Blechynden who popularised it. During the 1904 World’s Fair in St Louis, USA, Blechynden decided to pour ice over his Tea samples to combat the fierce heat of the day. His quick thinking proved a tremendous success.

It eventually gave rise to a multitude of Iced Tea beverages. This, of course, includes our very own Mango and Bergamot Sencha Iced Tea. We pack this Tea, as well as every other Tea, fresh to order. This ensures not only quality but also consistency.

Useful Information

Type of Tea: Green Tea.

Ingredients: Chinese Green Tea, Rose Petals, Cornflowers, Sunflower Blossoms and Natural Flavourings of Mango, Lulo and Bergamot.

Brewing Instructions: Using 2 tsp of Tea per person, pour over water of 80 degrees in temperature so that it just covers the loose leaf. Following this, brew for 1-2 minutes, strain the leaves, and top up with cold water and ice cubes with any personal additions and decoration.

How to Serve: Consider adding lemon or honey.

Tasting Notes: This Tea has a fresh, crisp taste with sweet mango notes and a twang of citrusy undertones.

Colour in Cup: Yellowy-green liquor, light in tone.

Health Benefits of Mango and Bergamot Sencha Iced Tea

Flavonoids found in Green Tea can improve endothelial function and flow-mediated dilation (FMD). This is because it improves bioactivity of the endothelium-derived vasodilator, (“vasodilation” refers to the widening of blood vessels) nitric oxide, by enhancing its synthesis.

This is according to a study published in the American Journal of Clinical Nutrition.