Hawaipur Black Tea with Mango and Papaya

Picture a cup with warm copper hues, where the velvety depth of an Assam meets the brightness of a Sencha, wrapped in the lush sweetness of ripe tropical fruit. Hawaipur is one of our most sun-drenched flavoured black teas, crafted to lift grey mornings with a touch of escapism.

This premium blend brings together two quality bases, Assam black tea and China Sencha green tea, with real pieces of mango, papaya, cranberry and calendula petals. our black tea collection to explore further aromatic profiles.

The aromatic profile of Hawaipur black tea

The moment you open the bag, the fragrance hits: juicy mango, sweet papaya, a hint of tangy orange. The dry leaf, generously studded with fruit pieces and bright orange calendula flowers, already promises something indulgent.

On the first sip, the cup opens with clear notes of ripe, almost jammy mango, underpinned by the rounded maltiness of the Assam. Through the mid-palate, papaya and cranberry introduce a gentle tartness that balances the sweetness. On the finish, the Sencha brings an elegant vegetal freshness, while a hint of orange zest lingers pleasantly.

The taste is smooth, fruity, and never cloying. A generous infusion that sits somewhere between the comfort of a full-bodied black tea and the lightness of a sunny blend. To continue the tropical journey, take a look at our tropical fruit black tea.

How to brew Hawaipur black tea

To bring out the full aromatic range of this blend, use 12 to 15 g per litre of water, roughly a heaped tablespoon per 300 ml cup.

Bring your water to 100°C, just off the boil. Pour over the leaves and steep for 3 to 5 minutes, depending on how strong you like it. Three minutes yields a soft, fruity cup; five minutes gives a bolder character.

Use a wide-mesh infuser with a drip tray, or a teapot with a built-in strainer: the mango and papaya pieces need room to unfurl. Strain and enjoy without sugar, which would mask the delicate fruitiness of the blend.

Served iced: double the amount of leaves, brew hot then pour straight over ice, or cold-steep in the fridge for 1 hour. A beautiful summer tea. Try this blend at a lazy Sunday brunch, it pairs wonderfully with pastries and fruit salads.

To better understand the nuances between bases, visit our green tea vs. black tea guide or read more about black tea.

Storage

Kept in an airtight tin, away from light, moisture and strong odours, this tea holds its fruity fragrance for 18 to 24 months. An opaque metal caddy, stored well away from spices, is the best way to preserve the natural mango and papaya aromas.

Frequently asked questions

What is the best mango black tea?
It depends on your taste. Hawaipur stands out for its balance between a full-bodied Assam and a fresh Sencha, with real fruit pieces throughout. To explore other options, browse the essential black teas recommended by experts.

How do you brew a mango black tea?
Use 12 to 15 g per litre, water at 100°C, steep for 3 to 5 minutes. Enjoy without sugar to let the fruit come through. For an iced version, double the leaf quantity and pour over ice.

What does mango black tea taste like?
Hawaipur opens with a round, malty character from the Assam, moves into a juicy heart of mango and papaya, and finishes with a bright tang of orange and cranberry, lifted by the vegetal freshness of the Sencha.

Where can I buy mango black tea?
Our selection is available directly from the Thés & Traditions shop, blended and packaged in our own workshop. You'll find Hawaipur alongside other tropical blends in our flavoured black tea range.