Green Tea with Mango
This tea combines the fruity taste of mango flakes with the soft green tea with herbaceous nuances. It is enriched with notes of carrot and sweet blackberry leaves, for a pleasant taste to sip both hot and cold.
It can become a refreshing tea with a tropical scent in the summer, or enveloping in fruity and intense aromas in the winter. The green tea base is a delicate background, and helps the properties of this infusion.
Properties and benefits
Green tea is considered valid for our well-being for the high content of tannins, flavonoids and Vitamin C. A high antioxidant potential, which combines with the qualities known for millennia, as a tonic drink against tiredness, stress and fatigue. This mango green tea can provide us with useful active ingredients, thanks to the presence of three different ingredients. Some of the qualities of green tea are enhanced by the presence of mango, as regards the ability to quench thirst and provide the body with vitamins and mineral salts.
Thanks to the high levels of vitamins A, B and C, the components of mango and tea are able to support the metabolism and the immune system. Vitamin C and vitamin A represent potential antioxidants in this infusion, which together with other phytonutrients can also promote well-being against oxidative stress of cells. Mangiferin, the main polyphenol present in mango, is another antioxidant useful in the fight against free radicals, which cause cellular damage.
Mango and green tea offer benefits for our well-being, such as the ability to improve digestion and intestinal transit, reducing the risk of constipation or indigestion.
This hydrating tea can also provide benefits for stomach ache, relieving bloating after meals.
Origins and History of Cultivation
Green tea, which is so popular all over the world today, has actually been consumed for centuries only by the Asian elite. It comes from the Camellia sinensis plant, and is distinguished from other teas by its processing. The drying cycle determines the color of the tea, and green tea is such because it shows a shorter drying period to avoid oxidation. This rapid process ensures that they maintain their green color.
According to Chinese tradition, the tea leaves are withered, and when the moisture evaporates, they are heated for cooking and curling. In Japan, for example, they willingly skip the withering and move straight to oxidation, by heating the tea leaves as soon as possible after harvesting.
The heating methods vary depending on the techniques and regions (in China they roast in a pan, in Japan they steam). The last phase consists of rolling the tea leaves by hand, in order to eliminate excess water or sap. A process that defines the different types of tea. Tea was very widespread since ancient times in Asian countries such as China, Japan and India, but the particular green tea has become available to all levels of society only in the last few centuries. If the infusion was already known in 2700 years BC, only in the 14th century did green tea spread among all Chinese. They appreciated its taste and medicinal qualities, also passed down with the arrival of green tea in Europe in the 16th century, and then in America. Today, green tea is highly appreciated and consumed throughout the world.
This fruit is highly appreciated for its delicious taste, and for centuries it has been one of the fruits linked to the Hindu religious culture. In Indian legends, a mango tree often appears, sacred to the Hindus. The leaves were used to embellish banquets and weddings, or to create garlands to decorate temples. The mango spread towards East Asia and then later in Africa in the 10th century, through Arab merchants. It soon arrived in Europe, where it was called “manga” from the Indian Tamil maangai. Through the Portuguese, the mango tree arrived in South America in the 17th century. Today, mango is grown in many tropical and subtropical countries, in Italy it is grown in Sicily and is also highly appreciated for its ease of conservation.
Plant and flowers
The components of tea are different, and the blend contains leaves and ingredients from different origins. We offer an infusion with green tea, mango flakes, grated carrot, sweet blackberry leaves and safflower. It tends to grow around 2 meters tall, with a potential of up to 6 meters, with long, narrow leaves and branches all along the plant.nta. The buds have a fruity, sometimes sweet, scent. Cannabis sativa takes 9 to 12 weeks for a first harvest. The mango plant is Mangifera Indica, an evergreen with branches and resinous bark. The leaves of the plant are pointed and shiny, the flowers are white-pink or yellowish, and not all of them bear mango fruits. The fruits are quite few compared to the flowers, and take three to six months to ripen, depending on the variety of Mangifera Indica. The mango as a fruit is usually large, yellow-reddish in color. The weight of the fruit can even exceed two kilos. Safflower flowers come from the annual plant Carthamus tinctorius, which is very branched. It belongs to the Asteraceae family. Also called saffron (because it is used as a substitute for saffron), it is native to arid environments with seasonal rains. The yellow-orange flowers are used for infusions and to produce cosmetics.
Nutritional values of Mango Green Tea
This infusion contains different nutrients, being formed by different plants. Green tea makes vitamins available (Vitamins A, B, C) and various antioxidants flavonoids, catechins and polyphenols. It contains valuable minerals (selenium, copper, zinc, fluorine, manganese, calcium), tannins and a low dose of theine (caffeine).
Mango flakes add other doses of minerals such as potassium, magnesium, copper, manganese and phosphorus. Supports tea with the content of B vitamins, vitamin E, C, K and beta-carotene precursor of vitamin A.
How to prepare Mango Green Tea
The infusion is obtained by placing in a cup (250 ml), about 3-5 grams of the green tea with mango mixture, in water at 80 °C. Let it infuse for 2 to 3 minutes, before drinking this green tea. Add honey or sugar, if desired.
Regarding green tea, although consumed by millions of people a day, there are some potential effects due to the theine (caffeine) content, if taken in excessive doses. High quantities of green tea can cause headaches, palpitations, agitation, anxiety and insomnia. In addition, too much tea could affect the functioning of the thyroid or cause liver fatigue; for this reason, it is advisable to maintain consumption at the recommended doses, and consult a specialist in case of chronic pathologies.
This infusion balances the stimuli of theine, therefore it avoids particular adverse effects, but it is necessary to respect the recommended quantities. Consult a specialist if you suffer from a chronic health condition for the nervous system, heart failure and take anticoagulant drugs. It is also possible to be allergic to the components of the infusion, so it is advisable to read its composition carefully. Excessive consumption can cause gastrointestinal irritation, nausea, diarrhea and swelling. This infusion is not recommended for pregnant or breastfeeding women.
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