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Escape to a tropical paradise with every sip of Lychee Mango Daydream, a vibrant, caffeine-free herbal infusion bursting with lush fruit flavors. Exotic lychee and juicy mango are artfully balanced by the natural sweetness of pineapple and apple, while a hint of rosehip and lemongrass adds a zesty citrus twist.
The star of the show is butterfly pea flower, which infuses your cup with a rich, striking indigo hue — and changes to purple with a splash of lemon! This blend isn't just beautiful; it's thoughtfully crafted with a vibrant mix of ingredients. Butterfly pea flower is celebrated for its striking blue color, lemongrass adds a fresh citrus note, and rosehips bring a gentle tartness.
Tasting Notes
Color: rich indigo that turns purple with lemon
Aroma: tropical lychee and mango
Flavor: juicy mango and pineapple with exotic lychee
Finish: bright, zesty and lightly sweet
Why You'll Love It
Lightly sweetened with stevia and naturally caffeine-free, Lychee Mango Daydream is a perfect pick-me-up any time of day. It's a fun, magical drink for kids and adults alike, and a delicious way to stay hydrated.
Color-changing butterfly pea flower
Tropical lychee, mango and pineapple
Lightly sweetened with stevia
Caffeine-free
How to Enjoy
Enjoy it hot or iced — and don't forget to add a squeeze of lemon to watch the color transform! It's a showstopper at parties, brunches and summer gatherings, and makes a stunning base for mocktails.
Whether you want to hydrate deliciously, unwind or enjoy a burst of tropical flavor, Lychee Mango Daydream delivers an unforgettable experience.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Lemongrass is a tall tropical grass native to South and Southeast Asia, where its fragrant stalks are a staple of Thai and Vietnamese cooking. In tea it gives a bright, clean lemon aroma with gentle hints of ginger and a light, grassy sweetness. It pairs wonderfully with green tea, rooibos, ginger, mint, coconut and fruit blends, adding citrus freshness without any sourness. Lemongrass is excellent iced, and its sunny flavor stands up well to a long steep without turning bitter.
Mango is the beloved stone fruit of a tropical tree native to South Asia, now grown across India, Southeast Asia, Africa and Latin America. Dried mango pieces add a lush, sweet, golden flavor with tropical notes of peach and a hint of citrus tang. Mango pairs beautifully with black tea, green tea, white tea and rooibos, as well as pineapple, passion fruit, coconut and ginger. Mango blends make vibrant iced tea, and milk turns a black tea version into a lassi-style cup.
Pineapple is a tropical fruit native to South America and now grown widely in Costa Rica, the Philippines, Thailand and Hawaii. Dried pineapple pieces add a juicy, tangy-sweet flavor with a bright, sunny aroma and a lively tropical zing. They pair beautifully with green tea, white tea, rooibos and fruit blends featuring mango, coconut, papaya, ginger or passion fruit. Pineapple blends make a fantastic iced tea, and a splash of coconut milk gives them a fun piña colada twist.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
Stevia is a leafy shrub native to Paraguay and Brazil, where the Guarani people have long used its leaves to sweeten yerba mate. The dried leaves are intensely sweet, with a light licorice-like note and a gentle herbal aftertaste. Just a small amount is blended into herbal teas, fruit blends, rooibos and green tea to add natural sweetness without sugar. If you usually sweeten your tea, a stevia blend is a simple way to enjoy it straight from the pot.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011 heaping tbsp (5 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
02212°F (100°C)8 oz (240 ml)Just add waterPour water over the leaves at the suggested temperature.
038–10 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
012 tbsp (10 g)Scoop your leavesUse the amount shown for one glass over ice.
02212°F (100°C)8 oz (240 ml)Brew it hotPour hot water over the leaves.
0310 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downPour over a glass full of ice.
011 heaping tbsp (5 g)per 8 oz (240 ml)Scoop your leavesAdd the tea to a jar or pitcher.
02Cold waterAdd cold waterAdd a splash of boiling water first, then top up with cold water.
038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipLychee and mango: perfect iced.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
Absolutely divine flavour profile! I just saw a pretty blue and read butterfly blue pea, and thought to give this tea a try. Hands down it is one of the best non-caffinated teas Tealyra offers. There are hints of mango and pineapple, but the base flavour is lemongrass. Stevia makes the tea lightly sweet, so I didn't feel a need to add any sweetner. I see myself repeat buying this tea for my evening tea collection.
