Introduction:Jasmine Milk White’s recently launched new drink, the ‘Green Mango & Yellow Skin Iced Tea,’ combines Hainan green mango, Guangxi yellow skin, and Yunnan sour papaya, focusing on a sweet and sour, refreshing taste to attract consumers who enjoy acidic beverages. However, this floral special blend has sparked divided reviews after its release—some customers praise its refreshing and appetizing quality, while many others report tasting a fishy odor reminiscent of houttuynia cordata. This article takes an in-depth look at the fruit combination, flavor profile, and possible reasons behind the off-flavor feedback, helping readers better understand the nuances of this new beverage’s taste and the controversy surrounding it.
Jasmine Milk White’s latest seasonal special blend, the ‘Green Mango & Yellow Skin Iced Tea,’ is a floral iced tea that combines Hainan green mango, Guangxi yellow skin, and Yunnan sour papaya, aiming to deliver a sweet and sour, refreshing sensory experience. Each of these three fruits is known for its acidity, yet each presents it differently: some are bright and slightly astringent, while others balance sourness with sweetness, creating a rich layering of flavors. This combination challenges the traditional flavor balance of fruit teas and has also piqued the curiosity of many consumers.
It is understood that shortly after its launch, the drink quickly became a hot topic, attracting many customers who love sour flavors or enjoy trying new things. For enthusiasts of acidically stimulating drinks, this new product offers the delightful surprise of being ‘so sour you can’t stop drinking,’ with some customers even likening it to a ‘liquid version of Guangxi’s sour-spicy snacks,’ believing it’s particularly suitable for cleansing the palate after a greasy meal.
However, not all consumers have given positive feedback on this new drink. Some customers, upon first tasting, expressed confusion about its flavor, especially detecting an unidentified fishy taste in the aftertaste, with some even describing it as resembling houttuynia cordata or wood ear root. This type of feedback was particularly concentrated among consumers in northern regions, sparking heated online discussions about the drink’s recipe.
In response to this wave of ‘fishy taste controversy,’ some netizens speculate that the issue might stem from the Guangxi yellow skin. Yellow skin is a common summer fruit in Guangdong and Guangxi, characterized by its sweet-and-sour taste but also possessing a unique herbal aroma. This scent can be polarizing for some people—similar to cilantro—and tends to elicit strong reactions: loved by enthusiasts, but avoided by those unaccustomed to it.
In response, staff at Jasmine Milk White pointed out that the drink is made only with freshly squeezed juice from green mango, yellow skin, and sour papaya, combined with a jasmine tea base, ice, and syrup—without adding any ingredients such as houttuynia cordata or wood ear root that could produce a fishy smell. The staff emphasized that the overall recipe remains consistent, with all raw materials undergoing strict screening, and provided behind-the-scenes kitchen photos as evidence.
Industry insiders analyze that the polarized reviews of this iced tea are likely related to differing taste preferences and olfactory sensitivities among consumers in different regions. Consumers in northern areas may be less familiar with certain herbal or unique fruit aromas, thus more prone to associating the taste with something fishy after drinking. Additionally, the mixture of the three sour fruits may, due to chemical reactions or individual taste sensitivity, amplify certain odors or flavor characteristics.
Overall, the ‘Green Mango & Yellow Skin Iced Tea’ is a bold attempt at combining unique flavors. For consumers who enjoy sweet-and-sour refreshment and layered fruit profiles, it may be an innovative drink worth trying; however, for those with lower flavor tolerance or who are unaccustomed to unusual fruit aromas, it is recommended to start with a smaller size or observe others’ reviews before deciding whether to try it.
This drink also reminds us that when tasting innovative flavored special blends, regional differences, cultural backgrounds, and individual taste preferences can all influence one’s perception of the same beverage. Whether the feedback is positive or controversial, it serves as important reference material in the beverage innovation process, helping brands better cater to diverse consumer needs in the future.
The above content is compiled by CoffeeHunters, a coffee news website.
