Black Tea is known to banish fatigue, stimulate mental powers, and raise energy levels. It has been shown to reduce stress hormone levels and acts as a nerve sedative, frequently relieving headaches. Black tea contains a number of vitamins considered essential for maintaining health, including Carotene, a precursor to vitamin A, has antioxidant and protective properties, Vitamin B1 and Panothenic Acid, Vitamin C and Vitamin B6.
Black Tea also contains antioxidants which may help to protect your body from the ravages of aging and environmental effects. Because they are allowed to ferment completely before drying, most black teas are especially rich in those polyphenols which have been shown to be effective against dementia in aging as well as AIDS related dementia. These compounds penetrate the blood brain barrier and have also been found to reduce blood cholesterol levels.
Black tea is known for its antiviral and antibacterial properties. It can be topically applied to cuts, bruises and burns, and is famous for its sunburn relief and has been shown to have a positive effect on preventing tooth decay and gum disease.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
This is an iced tea cocktail, perfect for summer.
INGREDIENTS: 1 tsp MANGO TANGO tea leaves; 2 slices (or a quarter cup) mango; a sprig of mint; honey (to taste); 2 oz Fruit Brandy or Cognac. For a non–alcoholic version of this drink, substitute 2 c. white grape juice for brandy/cognac.
PREPARATION: Steep tea leaves in 8 oz boiling water for 5 minutes, then strain. Chill at least four hours or overnight. Blend mango, mint and honey. Add tea and 2 oz. Fruit Brandy or Cognac to fruit mixture, pour over ice, and enjoy! Makes two 6–oz cocktails
Apple–Mango–Honey Iced Tea
Our summer favorite... once you try this, you’ll never go back to an ordinary sweet tea!
INGREDIENTS: 3 cups water, boiling; 3 tsp MANGO TANGO leaves; ⅓ cup honey; 3 cups apple juice; 2 – 4 cups ice cubes.
PREPARATION: Steep tea leaves in hot water for 5 minutes. Strain, and stir in honey and juice. Mix until honey is dissolved. Chill and serve over ice. Serves: 6 – 8
Mango Tango Rub
Great Rub on Pork & Fish. Finely chop the following ingredients in your blender:
1 TBS Cilantro
1 TBS salt
1 tsp red chile pepper
1 tsp garlic powder
½ tsp white pepper
1 tsp wasabi
1 tsp chile powder
Mango Tangy Pumpkin Butternut Soup
INGREDIENTS: 2 TBS olive oil; ⅓ cup sweet onion, finely chopped (½ onion); 1 tsp minced garlic; 14 oz MANGO TANGO Concentrate; ½ tsp Cayenne Pepper (grounded); 1 tsp Coriander; 3 TBS brown sugar; 1 can pumpkin puree (15 oz); 1 can butternut squash (15 oz); 1 cup heavy cream
PREPARATION: Heat the olive oil over medium–high heat in a 4 qt pot. Add onions & garlic, stirring often until light brown & softened, about 3–4 minutes. Add MANGO TANGO concentrate, cayenne pepper, coriander & brown sugar and stir for 1–2 minutes. Add pumpkin, butternut squash puree & whisk in the heavy cream until liquefied & simmer on low until ready to serve. Yields: 6–8 servings, Prep Time: 10 minutes, Cook Time: 20 minutes.
Mango Tango Couscous
INGREDIENTS: 3 teaspoons MANGO TANGO leaves steeped in 1 cup boiling water; ½ cup water; ½ cup fresh or non–concentrated orange juice; ½ cup raisins; 1 ripe banana (sliced thin); ¼ cup maple syrup or alternative liquid sweetener; ½ teaspoon ground cinnamon; 1 cup couscous (preferably whole wheat).
PREPARATION: Place all ingredients in a saucepan and stir. Bring to a boil over medium–high heat. Reduce heat, cover and simmer for 5 minutes. Remove from heat, let sit in pan for 10 minutes. Fluff with a fork and serve hot.
The flavors of end–of–summer vegetables are enriched and lifted with a tea–based sauce. The classic Provencal assortment takes on a rich and exotic taste when cooked in this fragrant tea.
INGREDIENTS: 1 Tablespoon MANGO TANGO loose leaves; 3 cups water; 4 Japanese eggplants; 2 medium tomatoes, peeled, seeded and cubed; 1 medium onion, chopped; 1 medium zucchini, chopped; Salt and pepper to taste; Grated fresh ginger root to taste, about 1 Tablespoon; a pinch of dried chili powder and sugar.
PREPARATION: Steep the tea in boiling water for 5 minutes, then drain and set aside. Char the eggplants on top of the stove or under the broiler. Butterfly by splitting them lengthwise, keeping both parts attached. Place in a baking pan and stuff with the tomatoes. Scatter the zucchini and onions over tomatoes and season with salt, pepper, and grated fresh ginger. Pour the brewed tea over all and bake uncovered at 350°F, basting occasionally. Cook for about 30 minutes, or until vegetables are tender. Add the chili powder and sugar as desired. The resulting mélange of vegetables is blackish purple with patterns of light green zucchini and red tomato. Most of the sauce will be absorbed, but any remaining sauce can be reduced further to a glaze and poured over the dish. Serves: 4 as main dish, 8 as side dish.
Orange–Mango Tango Duck
INGREDIENTS: 2 Boneless duck breast halves; ¾ cup chopped shallots; 2 ¼ cups chicken broth; 1 ½ cups fresh or non–concentrated orange juice; 4 teaspoons MANGO TANGO leaves; 1 TBS honey, 3 TBS diced butter, salt and pepper to taste.
PREPARATION: Preheat oven to 450 F. Pierce skin of duck all over with fork and sprinkle duck with salt and pepper. Place duck, skin side down, in a heated skillet to brown (about 4 minutes). Turn duck breasts over and continue to cook for another 2 minutes. Remove and place in a roasting pan, then continue to cook in 450 F oven to desired doneness, about 20 minutes for medium–rare. Meanwhile, heat the drippings left in the skillet over medium. Add shallots and sauté until golden. Remove discarded drippings. Add broth, orange juice and MANGO TANGO leaves. Bring to boil. Reduce to about 1 cup and strain. Return liquid to same skillet and add honey; simmer 2 minutes. Whisk in butter and add salt and pepper to taste. Slice thin and serve with sauce.
Mango Tango Citrus Tart
Taking advantage of the mellow character of the Ceylon tea leaves in Mango Tango, the filling for this tart acquires its attractive butterscotch color from the reddish hue of the tea, which is steeped not in water but in fresh lemon juice. (Note: Be aware that this filling is designed to be meltingly soft. If you wish a firmer, sweeter final product, reduce the lemon juice to 6 tablespoons.)
INGREDIENTS: DOUGH: One half pound (8 oz) unsalted (sweet) butter at room temperature; one quarter cup sugar; zest of half lemon; 1 large egg; three quarter cups all–purpose flour. FILLING: Half cup freshly squeezed lemon juice; 4 TBS MANGO TANGO tea leaves; zest of 1 lemon; 2 Large eggs plus 2 egg yolks from Large eggs; three quarter cups white sugar; one quarter pound (4 oz) unsalted (sweet) butter. GARNISHES (optional): Natural, unsalted pistachio nuts, finely chopped; crystallized ginger, thinly sliced; or candied lemon slices.
PREPARATION: DOUGH: Cream the butter until soft and fluffy. Add the sugar and zest and mix to blend. In a small bowl, break the egg and stir lightly, then blend it into the mix. Add flour and mix just until it disappears. Place on a lightly floured surface. Knead briefly and flatten into a disc, about one half inch thick. Wrap and refrigerate until firm. While the dough is chilling, make the filling. FILLING: In a small, non reactive saucepan, bring the lemon juice and tea leaves to a boil. Remove from heat and steep for 3 minutes. Sieve the mixture into a small bowl, pressing hard on the tea leaves to extract as much of the liquid as possible. Reserve the liquid but discard the leaves. In a double boiler, bring 3 inches of water to a boil. Place the liquid plus the lemon zest, eggs, egg yolks, sugar and butter into the top saucepan, acting as a double boiler. Reduce the heat to medium so that the water is just simmering. Whisk constantly until the mixture is the thickness of mayonnaise, making sure to scrape the mixture well from the sides of the bowl. Put the mixture through a fine–meshed sieve to remove any lumps and set aside to cool to room temperature. Remove the dough from the refrigerator. On a lightly floured surface, roll dough to 14 inch round about one fourth inch thick. Slide a metal spatula under the dough to make sure it is not sticking to the rolling surface. Roll up over the rolling pin and ease into an 8 inch diameter, false bottomed tart pan, pressing the dough firmly into the fluted sides of the pan. Prick with a fork at 1 inch intervals all around the base of the tart. Chill until frozen, about 30 minutes. (Note: If there is any remaining dough, you can prepare shortbread cookies to bake on the side). While the dough is in the freezer, preheat oven to 400°F. Remove tart pan from freezer and bake on middle rack of oven for about 35 minutes, or until golden brown. Cool. Spread filling evenly in a half–inch layer and decorate with the garnishes of your choice. Serve when cooled to room temperature. Yields 6 servings.
Note: The recipe provides enough dough for both the tart and about 20 shortbread cookies.
Baked Apple Tango
INGREDIENTS: 3 teaspoons MANGO TANGO steeped in 12 oz boiling water; one pinch of cinnamon, or ¼ cup honey, sugar or agave; 6 apples (macintosh works best)
PREPARATION: Steep the MANGO TANGO leaves and cinnamon in the boiling water for 6–7 minutes. Peel and core the apples, and cut in half. Place the apple halves face down in a baking dish. Add the tea infusion, then dot with your choice of sweetener. Bake at 275 F for about 1 hour, or until apples are very tender. Goes great with ice cream or gelato!