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Pomegranate & Blackcurrant Twist – Zingy Fruity Green Tea
The pomegranate has been a symbol of prosperity and abundance throughout history, inspiring famous artists, historical leaders and brilliant authors. Here, it's paired with bold blackcurrant as the inspiration for our fresh, zingy green tea blend, Pomegranate & Blackcurrant Twist.
This fragrant blend combines green tea with pomegranate, blackcurrants and red currants, plus lemongrass and cornflowers for a subtle floral brightness. The result is a bright, fruity cup with a fresh green tea backbone.
Tasting Notes
Liquor: fragrant golden
Aroma: distinct currant and fresh green tea
Flavor: bold currant and pomegranate with natural tartness
Accents: a subtle floral note from lemongrass and cornflower
Finish: fresh, fruity and bright
Why You'll Love It
Pomegranate & Blackcurrant Twist is a lively, refreshing green tea that's bursting with fruit. The tart berries balance the gentle green tea perfectly, creating a cup that's zingy and satisfying. It's a great way to enjoy green tea if you prefer something fruity.
A fresh green tea base
Pomegranate, blackcurrant and red currant
Bright, tart and fruity
Delicious hot or iced
How to Enjoy
Enjoy it steeped hot as a refreshing afternoon pick-me-up, or brew it strong and pour over ice for a vibrant, fruity iced tea. Add a touch of honey to soften the tartness, or top with sparkling water for a festive spritzer.
Cheers to a delicious, fruity cup with Pomegranate & Blackcurrant Twist!
Featured ingredients
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Blackcurrant
Blackcurrants are small, dark berries grown widely in Northern and Eastern Europe and especially loved in Britain. They bring an intense, tangy, almost wine-like berry flavor and a rich purple color to the cup. Blackcurrant is a natural match for black tea, where it adds a fruity depth, and it also shines in fruit blends with hibiscus, apple, elderberry and other berries. Blackcurrant tea is wonderful hot on a cold day and equally refreshing over ice.
Carrots are root vegetables first cultivated in Central Asia and now grown all over the world in many colors, from orange to purple. Dried carrot pieces add a mild, natural sweetness, a slightly earthy note and a warm orange color to the cup. They work well in fruit and herbal blends with apple, orange, ginger, beetroot and rooibos, adding body without overpowering other flavors. Carrot blends also make a playful, garden-inspired iced tea for warm afternoons.
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.
Pomegranate is the ruby-seeded fruit of a small tree native to Persia and long grown across the Mediterranean, the Middle East and India. In the cup it gives a tart, tangy flavor with a gentle sweetness, a hint of cranberry and a lovely rosy red color. It shines in fruit blends and hibiscus mixes, and it also brightens green tea, white tea and rooibos. Try a pomegranate blend iced with a slice of lime for a refreshing summer drink.
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 tbsp (4 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
02175-185°F (80-85°C)8 oz (240 ml)Just add waterPour water over the leaves at the suggested temperature.
033 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 (8 g)Scoop your leavesUse the amount shown for one glass over ice.
02185°F (85°C)8 oz (240 ml)Brew it hotPour hot water over the leaves.
033 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downPour over a glass full of ice.
011 tbsp (4 g)per 8 oz (240 ml)Scoop your leavesAdd the tea to a jar or pitcher.
02Cold waterAdd cold waterPour cold, filtered water over the leaves and close the lid.
036–8 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 tipZingy fruit on green tea, 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.
