drank Green Mango Peach by Tea Forte
639 tasting notes

Sipdown #39

I had two sample teabags, so I made them two different ways. The first was 175 degrees for 4 minutes. This produced a cup with very little in the way of mango or peach. If I had to say one of them was in there, I’d pick mango. But mostly, it was really lacking in flavor. This tea may be called Green Mango Peach, but I think it would be more appropriate to name it Green Ginger Mint, as these were the only flavors I could easily identify.

With the second teabag, I tried boiling water for 3 minutes. This produced a much more flavorful cup. I got more mango and peach flavors, while the mint and ginger were still apparent. However, the boiling water turned the tea bitter and astringent. So, I can’t recommend this brewing technique.

Overall, I can’t say I’m impressed with this tea. I tried it two ways and both were underwhelming to me. Oh well. Can’t say I didn’t try!

175 °F / 79 °C 4 min, 0 sec

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Entering the sweet blissful world of tea aromas!

Having discovered this website at the end of July 2011, I’m so excited to share my tea adventures with all of you! I grew up with my grandmother serving Twining’s English Breakfast with cream and sugar.

But on a trip to Seattle in 2010, I stumbled into a Chinese teashop and tried my first oolong tea. I was forever changed! I embarked on a startling new love for green and white teas.

With a world of teas to discover, I was inspired to keep a tea journal to record my thoughts and new favorites. Let’s get brewing!

My ratings are completely subjective and 100% my opinion. All ratings are given in relation to each other (ie. teas are rated in the order of my enjoyment of them). Therefore, my ratings will constantly change as I try more teas.

I love swapping!!! If you see something in my cupboard you’d like to try, just send me a message. If you’d like to trade, anything on my shopping list will do or feel free to send something else entirely. I’m willing to try almost anything (although I’m not really a fan of honeybush, red rooibos, pu’erh, Lapsang Souchong, & banana-flavored teas).


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