Pukka boosts green tea range

Jane Wolfe
2 Min Read

Pukka Herbs has created a fruity berry green tea as well as introducing a variety pack.

Wonder Berry Green is described as bringing together earthy sweetness and warming spice in a fruity infusion. The tea is a blend of 100% natural and organic ingredients, including antioxidant elderberries, rosehips, acerola and blackcurrants.

This fresh addition to the Pukka portfolio was created by brand co-founder Sebastian Pole, who comments: “Wonder Berry Green is blended to boost and support immunity all wrapped up in a comforting cup of organic fruity bliss. Along with the growing awareness for the health benefits of green tea, interest in the natural benefits of time-honoured herbs is hitting record levels. We think that every cup of Pukka tea should not only do good, it should also taste good. That’s why Wonder Berry Green is made using some of the finest organic green tea around along with real fruits and herbs; the result is a delicious – some say ‘wonderful’, fruity and rooty blend.”

Pukka has also launched a new variety box – Green Collection – comprising five of the brand’s green teas: Clean Matcha Green, Ginseng Matcha Green, Mint Matcha Green and Supreme Matcha Green, along with the new Wonder Berry Green.

“Our Green Collection box is perfect for those who are curious about dipping their toes into the water of green tea as well as those who know they love it,” says Pole. “With five infusions to suit different wellbeing needs and flavour sensations, there’s a favourite in there waiting to be discovered by everyone.”

Pukka uses only sustainably sourced, organically grown and fairly-traded herbs and fruits.

 

 

 

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Jane Wolfe has worked in journalism since leaving University with a BA (Hons) in English in 1991, covering industries as diverse as energy, broadcasting, wellbeing and animal welfare. She first became part of the Natural Products News team in 1998 as a sub editor and freelance journalist before relocating to Greece in 2004. In 2013 she returned to the magazine as assistant editor, then deputy editor.
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