Whole dried mango leaves and fine mango leaf powder from cultivated Mangifera indica orchards in South India, shade-dried to hold colour and mangiferin — for herbal-tea blenders, botanical-extract manufacturers and functional-beverage brands in the US, UK, Ireland and the EU.
Young leaves from cultivated orchards carry the highest mangiferin; we grade by leaf age, not just species.
Most mango leaf on the market is a by-product of orchard pruning with no traceability. Ours is harvested as a crop.
Leaves picked at the tender-to-mature stage from pruning cycles we schedule — higher mangiferin, cleaner flavour.
Dried out of direct sun below 45 °C to keep chlorophyll and polyphenols; no brown, no hay note.
Orchards are fruit orchards, so residues are the risk; every lot is screened against EU and UK MRLs for tea and herbal infusions.
Cut leaf (tea-bag cut, 1–4 mm) and 80-mesh powder from the same graded lot, with the same COA.
Typical specification for tea-grade cut leaf and powder. Extraction-grade coarse leaf is supplied at a higher mangiferin minimum.
| Quality check | ODOD Group lot | Typical open-market lot |
|---|---|---|
| Source | Cultivated orchard, scheduled harvest | Pruning waste, unknown age |
| Mangiferin | HPLC per lot | Not measured |
| Colour | Green, shade-dried | Brown, sun-dried |
| Residues | Screened vs tea MRLs | Untested |
| Market compliance | United States | United Kingdom & Ireland | European Union |
|---|---|---|---|
| Regulatory status | Sold as a dietary-ingredient / tea botanical; NDI and GRAS status depend on the finished use — buyer's regulatory review supported with documentation | Herbal infusion ingredient; check novel-food status for the intended use (UK FSA) | Herbal infusion / botanical; novel-food status depends on use and history of consumption (EU Novel Food Catalogue) — buyer's regulatory review supported |
| Residues & contaminants | EPA tolerances; heavy metals on COA | UK MRLs for tea / herbal infusions; assimilated 1881/2006 | Reg. (EC) 396/2005 (herbal infusions, dried leaves); Reg. (EU) 2023/915; pyrrolizidine alkaloids screen on request |
| Import formalities | FSVP importer; Prior Notice; phytosanitary certificate | Phytosanitary certificate; standard entry unless listed as high-risk | Phytosanitary certificate; CHED-PP where required |
| Certificates | COA, Certificate of Origin, Halal / Kosher on request | COA, Certificate of Origin | COA, Certificate of Origin; organic on request |
Regulatory references are provided for planning; the importer of record confirms the requirements for each shipment. Lot-specific test panels are run to the buyer's specification before dispatch.
Slow, cool and clean — the leaf is the product.
Tender-to-mature leaves picked from cultivated orchards on a pruning calendar; no windfall or ground leaf.
Potable-water wash, stem and damaged-leaf removal by hand.
Dried in ventilated shade houses below 45 °C to ≤ 8 % moisture — colour and mangiferin retained.
Tea-bag cut on a fine cutter or milled to 80 mesh; sieved, metal-detected, nitrogen-flushed in lined cartons.
Processed and packed in FDA-registered, GMP-certified facilities running HACCP under ISO 22000. Halal certified; Kosher and organic-certified lots on request. A full Certificate of Analysis travels with every lot, and every pallet traces back to its farm cluster and processing batch.
Documents per shipment: COA, Certificate of Origin, phytosanitary certificate where applicable, health certificate, packing list, and Halal certificate on request.
Mango leaf is moving from traditional use into mainstream functional beverages.
Cut leaf with a mild, green, faintly fruity cup; pairs with ginger, lemongrass and green tea.
Extraction-grade coarse leaf at ≥ 4 % mangiferin for extract manufacturers.
Powder for cold-brew concentrates and water-dispersible blends.
Leaf powder with full heavy-metal and residue panels for supplement brands.
Powder and extract for skin-care formulations.
Whole dried leaves for aromatic steaming and grilling in restaurant kitchens.
Leaf is bulky; we pack for density and freshness.
Mango leaf has a long history of use as a tea and traditional preparation in South and South-East Asia. In the US it is sold as a botanical tea and dietary ingredient; in the EU and UK its status for a given use should be checked against the Novel Food Catalogue and the FSA's guidance, because status can differ between an infusion and a concentrated extract. We supply the botanical identity, history-of-use and analytical documentation your regulatory reviewer needs.
Mangiferin is a xanthone polyphenol found at high levels in mango leaf and bark. Tea-grade leaf assays at 3 % or more by HPLC and extraction-grade coarse leaf at 4 % or more; the figure is printed on each COA. Standardised extracts are available on request.
Sunlight and heat degrade chlorophyll and polyphenols and give the leaf a brown colour and a hay-like taste. Shade drying below 45 °C keeps the leaf olive-green and the mangiferin intact; it is slower and costs more, and it is the difference customers taste in the cup.
Mango orchards are sprayed, so leaves can carry residues. Every lot is screened by an accredited laboratory against the EU and UK MRLs applicable to herbal infusions, and orchards supplying us follow a pre-harvest interval on leaf picks. Organic-certified orchards are available.
Tea-bag cut (1–4 mm) for infusion, coarse cut (5–10 mm) for extraction and loose-leaf tea, and 80-mesh powder for beverages and capsules; whole dried leaves for culinary use.
Nitrogen-flushed lined cartons of 10 kg for cut leaf and powder, or compressed 20 kg bales for extractors. Leaf is light, so 40-ft high-cube containers are usual; small orders go by air or LCL.
Ask for a 250 g sample of cut leaf or powder and the COA with the mangiferin assay and residue screen. Pricing within one working day.
