Antioxidants

All teas made from the Camellia sinesis plant contain natural antioxidants, although the amounts may vary depending on the color of the tea leaf. While green tea exhibited the highest amount of antioxidant potential in a study published in 2007 in “Acta Poloniae Pharmaceutica,” black and white teas were also shown to protect against oxidative damage. Dried mango also contains a small amount of vitamin C, a water-soluble vitamin present in mango tea that is also a natural antioxidant. Vitamin C provides protection against free radicals and toxins that can cause damage to your body’s DNA. A buildup of toxins and free radicals can accelerate aging and possibly increase your chances of developing heart disease. While the quantity of vitamin C in dried mango is low, it still adds to the overall antioxidant properties of mango tea.

Brewing Methods

To make mango tea, use 1 teaspoon of loose-leaf mango tea, either green or black, and let it steep for 2 to 3 minutes in 8 ounces of hot water. For black teas, heat the water to between 195 and 205 degrees Fahrenheit. Green teas require less heat, so the water temperature should just reach 175 degrees. If you want stronger tea, use more tea leaves rather than letting it steep longer, as steeping the tea longer can increase bitterness. For iced mango tea, use twice as many tea leaves with the same amount of water, and pour the hot tea over a glass filled with ice.