Ripe papaya is hard to come by, with papayas outside the tropics often picked very green for export so that they often start going off before ripening fully. While green papayas are used in salads in South East Asian cuisine, a papaya in the stages between unripe and ripe is an offensive assault on the senses. But, there’s nothing like a ripe papaya in the tropics, like Hawaii, I’ve read.
Lupicia Grenada is a tropical black tea flavoured with guava and papaya capturing that perfect sweetness. It’s blended with real fruit pieces and the petals of southern flowers and ‘sure to transport you to the tropics’.
Steeping 3 g of loose leaf in 200 ml of just boiled water for 2.5 minutes yields a clear reddish-brown liquor with a sweet tropical fragrance. The characteristic sweetness of ripe papaya comes through strongly in both the smell and taste. There’s the mellow, slightly floral tropical sweetness of papaya — somewhere between a fig and a honeydew melon — before the slightly sour and sweet notes of guava — somewhere between a strawberry and a pear — appears briefly and faintly in the body. The sweetness of the papaya comes back in the tail to leave a sweet and tropical aftertaste with a slight astringency.
The mellow natural sweetness in this black tea makes it a more elegant and enjoyable tropical twist on a (sugar) sweetened black tea.
This bag of Lupicia Grenada contained 50 g. The tea originated in India and Vietnam and was purchased in Kyoto, Japan in 2015.