# Pukka Organic Wild Apple & Cinnamon Herbal Tea with Ginger and Orange 20, 40g ## Commerce action policy **Price:** £6.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/pukka-organic-wild-apple-and-cinnamon-herbal-tea-with-ginger-and-orange-20-40g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/pukka-organic-wild-apple-and-cinnamon-herbal-tea-with-ginger-and-orange-20-40g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Pukka **Price:** £6.80 GBP **Caffeine:** Caffeine-Free **GTIN:** 5060229011046 **Stock:** instock ## Summary Pukka Organic Wild Apple & Cinnamon is a caffeine-free herbal infusion of apple, cinnamon, ginger and orange, picked into the Teas.co.uk curator selection as the warm spiced fruit cup for an autumn afternoon.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Twenty bags in 40g, which is 2g each. There is no tea leaf in it, so it is caffeine free by composition rather than by decaffeination, and it wants five minutes under a saucer rather than the three you would give a tea bag.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We usually dispatch this line within 1 to 2 working days. Common questions are answered in the detailed Q and A tab below. ## Description Pukka Organic Wild Apple & Cinnamon is a caffeine-free herbal infusion built around four things the name tells you outright: apple, cinnamon, ginger and orange. Twenty bags in 40g works out at 2g each, which is the standard Pukka dose and lighter than a black tea bag for a good reason: dried fruit and bark are bulkier and more aromatic per gram than tea leaf, so 2g of this fills a mug more completely than 2g of tea would. It also means the infusion wants longer in the water than a tea bag does. The Taste Profile Apple: ●●●●○ (4/5) The base note and the sweetness. It reads as cooked apple rather than fresh, which is what dried fruit always does, and it is what keeps the spice from being sharp. Cinnamon: ●●●●○ (4/5) Warm and woody rather than hot. Cinnamon carries most of the aroma, which is why this smells like a kitchen in November. Ginger heat: ●●●○○ (3/5) A gentle back-of-the-throat warmth that arrives late and builds over the cup rather than hitting on the first sip. Orange lift: ●●○○○ (2/5) The smallest voice in the blend, doing a specific job: a thread of citrus that stops apple and cinnamon collapsing into one sweet note. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Pukka Pukka builds herbal blends the way a cook builds a dish rather than the way a tea house builds a blend: a lead ingredient, a warming middle and a small bright element to keep it from cloying. Apple and cinnamon is the lead pairing here, ginger is the middle, and orange is the bright thread. The whole range is sold organic, and that is stated in the product name rather than inferred by us. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Count and weight: 20 bags in 40g, which works out at 2g a bag. The standard Pukka dose, and heavier in the mug than the number suggests because dried fruit and bark are bulky. No caffeine at all: there is no tea leaf in the blend, so this is not a low-caffeine tea, it is a caffeine-free infusion. That is a property of what is in the bag rather than a process applied to it. What it is not: not a tea, not a decaf, and not a delicate infusion. It is a warm spiced fruit cup and it wants a long steep. How Does Pukka Organic Wild Apple & Cinnamon Compare to: Pukka Organic Three Chamomile, 20 Tea Bags: the quiet end of the same range, a single-note floral infusion for the evening. This one is the opposite: sweet, spiced and aromatic, better suited to an afternoon than to the last hour before bed. Twinings Lemon & Ginger, 80 Tea Bags 120g: the mass-market spiced-infusion benchmark, and much sharper. Twinings leads with citrus and heat; the Pukka leads with cooked fruit and lets the ginger arrive late. Clipper Fairtrade Restoring Roots Ginger & Turmeric Organic, 20 Tea Bags 36g: the same organic shelf and the same pack size, but a root-led blend rather than a fruit-led one. Choose the Clipper for earthiness, this one for sweetness. Ideal Brewing Conditions Herbal infusions are almost the opposite of tea in brewing terms. There is no tannin to turn bitter and no leaf to over-extract, so the usual warnings do not apply, and the common mistake is being too timid. Boiling water, five minutes, and a lid on the mug. The Standard Mug Water: straight off the boil at 100 degrees. Dried bark and root need full heat to give anything up, and this is the blend most often described as weak by people who used cooler water. Measure: one bag to 250 to 300ml. Steep: five minutes minimum, and longer does no harm. At three minutes you have the apple and none of the ginger. Cover it: a saucer over the mug for the first two minutes keeps the cinnamon and orange aromatics in the liquid instead of losing them to the steam. It makes a visible difference to this blend in particular. Service: black. There is nothing in it that wants milk, though a spoon of honey suits the cooked-apple sweetness. The Pot, and the Jug Three bags to 750ml in a covered pot, seven minutes, and it will hold its character for an hour on a low warming stand. As a base for a hot punch: brew it strong, add orange slices and a cinnamon stick, and keep it below a simmer. It does not go bitter. Unlike tea, a pot of this left standing on the bags gets stronger rather than harsher, which makes it forgiving on a cold afternoon. Getting It Right in the Cup Water temperature: 100 degrees, freshly boiled. Nothing cooler. Measure: one bag per 250 to 300ml. Steep: five minutes covered, longer if you want more ginger. Service: black, with honey if you want it sweeter. Lemon sharpens it; milk does nothing for it. Storage: sealed, dry and dark, and away from tea. An aromatic spiced blend will scent whatever it sits beside. Best with: apple cake, oat biscuits, a cheese board, or on its own after a heavy dinner. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine: the blend is built from fruit, bark and root with no tea leaf named anywhere in it, so it is caffeine free by composition rather than by decaffeination. If you need that confirmed in writing, the box says so. Organic and other certifications: the brand states organic in the product name and we record it on that basis. Any marks are on the box in front of you. Traditional use: cinnamon, ginger and orange have a long history as warming ingredients in winter drinks, which is the tradition this blend sits in. That is a statement about custom and not about health, and nothing on this page should be read as a medical claim. Bag material: the material and the disposal route are printed on the box. If you are pregnant or taking medication: strong spiced herbal infusions are worth checking with a pharmacist, as with any concentrated botanical drink. ## Product Questions What is actually in Wild Apple & Cinnamon?The name lists the four voices: apple as the sweet base, cinnamon as the warm middle, ginger for a late back-of-the-throat heat and orange as a thin bright thread.Does it contain caffeine?No. There is no tea leaf named anywhere in the blend, so it is caffeine free by composition rather than by decaffeination. That is a different thing from a decaf tea, which starts with caffeine and has it removed.How long should I brew it?Five minutes minimum with water straight off the boil, and longer does no harm. At three minutes you get the apple and none of the ginger. There is no tannin in a fruit and spice infusion, so it cannot go bitter the way tea does.Why cover the mug?Because most of what you want is volatile. Cinnamon and orange aromatics leave with the steam, so a saucer over the mug for the first two minutes keeps them in the liquid.Can I put milk in it?You can, but there is nothing in the blend that wants it. Milk mutes the citrus and does nothing for the apple. A spoon of honey suits the cooked-fruit sweetness much better, and a squeeze of lemon sharpens it if you find it too sweet.Is it organic?The brand states organic in the product name and we record it on that basis. Any other marks are printed on the box.Can I drink it in the evening?Yes, it has no caffeine in it at all. It is aromatic and sweet rather than calming though, so if you want something for the last hour before bed a chamomile blend is the better fit. This one suits the middle of the afternoon.Does it work in a pot?Well, and it is forgiving. Three bags to 750ml, covered, for seven minutes. Unlike tea it will not turn harsh if it stands, it simply gets stronger, so a pot on a low warming stand holds up for an hour.Can I use it as a hot punch base?It is one of the better ones. Brew it strong, add orange slices and a cinnamon stick, and keep it below a simmer so the aromatics stay in the liquid. It gives you the flavour of mulled drinks without any alcohol or added sugar.Are the bags compostable?The material and the correct disposal route are printed on the current box, and that is the authority.Does it make good iced tea?It makes an excellent cold drink, though it is better brewed hot and then chilled than cold brewed, because bark and root need heat to release. Brew two bags strong in 300ml, cool it, then pour over ice with a slice of orange. ## Ingredients & Nutrition ComponentProportionWhat it bringsApplePrinted on the current packThe sweet base of the cup. Dried fruit reads as cooked apple rather than fresh, which is what stops the spice turning sharp.CinnamonPrinted on the current packThe warm woody middle, and the source of most of the aroma. It is what makes the mug smell like a kitchen in November.GingerPrinted on the current packA gentle back-of-the-throat heat that arrives late and builds across the cup rather than hitting on the first sip.OrangePrinted on the current packThe smallest voice, and a deliberate one: a thread of citrus that keeps apple and cinnamon from collapsing into a single sweet note.Blend per bag2gWorked out from 40g across 20 bags. Lighter than a black tea bag, and bulkier in the mug, because dried fruit and bark are less dense than tea leaf.Pack: Pukka Organic Wild Apple & Cinnamon Herbal Tea with Ginger and Orange 20, 40g; a caffeine-free organic herbal infusion, GTIN 05060229011046. Store sealed, dry, dark and away from tea, because an aromatic spiced blend scents whatever sits beside it. Read the ingredient declaration, the proportions, any certification marks, the bag material and the best-before date off the current UK pack.The 2g blend weight per bag is worked out from the stated count and net weight, and is labelled as such.Sourcing & blend. Pukka Organic Wild Apple & Cinnamon Herbal Tea with Ginger and Orange 20, 40g is put together by Pukka, which builds herbal blends the way a cook builds a dish rather than the way a tea house builds a blend: a lead pairing, a warming middle and one small bright element to keep the whole thing from cloying. Apple and cinnamon lead, ginger fills the middle, orange is the bright thread. Our assessment rests on the pack format and the brand's published description.What's in Pukka Organic Wild Apple & Cinnamon Herbal Tea with Ginger and Orange 20, 40g, and what isn't:In: a caffeine-free infusion of apple, cinnamon, ginger and orange, with no tea leaf of any kind.No artificial colours, preservatives or added sugar: the sweetness in the cup is dried fruit, not sugar, and nothing is added to colour it. ## Flavour Science The flavour of Pukka Organic Wild Apple & Cinnamon Herbal Tea with Ginger and Orange 20, 40g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow.The outer layer is aromatic, and in this blend it is by far the loudest part of the experience. Cinnamon and orange both carry volatile oils that leave the bag within seconds of the water hitting it, which is why the mug smells complete before it is ready to drink.The flavour spike arrives mid palate and it arrives in a deliberate order. Apple lands first and does the sweetening, reading as cooked rather than fresh, because drying concentrates sugars and softens the sharp acids. Cinnamon follows a beat later as warmth rather than heat. Then ginger, which is the slowest of the four because its pungent compounds need both heat and time to leave the root, builds at the back of the throat across the second half of the cup. Orange runs underneath all of it as a thin line of acidity whose only job is to stop the other three merging into one sweet note.The base structure is the finish, and it is the part that separates a good spiced infusion from a stewed one. There is no tannin here at all, because there is no tea leaf, so the cup cannot dry the mouth or turn bitter no matter how long it stands. What is left after the swallow is warmth from the ginger and a faint sweetness from the apple, fading slowly. That is why a long steep is safe and why an eight-minute cup is simply a stronger version of a five-minute one rather than a worse one.Getting it right in the cup. One bag per 250 to 300ml, water straight off the boil, five minutes minimum, covered for at least the first two. Full heat is not negotiable: bark and root give up very little below boiling, and the commonest complaint about spiced infusions in general is weakness caused by a kettle left to stand. Drink it black; honey suits the cooked-apple sweetness and lemon sharpens it, but milk has nothing to add and mutes the citrus. Chilled it works well, though it is better brewed hot and then cooled than cold brewed, because cold water never gets the ginger out at all.How water and temperature change it. Temperature governs how much of the ginger and cinnamon you ever see, and it is a much bigger lever here than with tea. Water straight off the boil at five minutes gives you all four voices in balance; the same bag at 90 degrees gives you apple and orange with the spice missing, and no amount of extra time fully recovers it. Time governs the ginger specifically, because it is the slowest component: seven or eight minutes makes a noticeably hotter cup, which is worth knowing on a cold day. Hard tap water flattens the orange a little and leaves the cinnamon untouched, so the blend holds up better in a hard-water area than a delicate citrus tea would. None of this can spoil the cup, it only changes which of the four ingredients you hear most. ## Recipe Ideas This is a caffeine-free spiced fruit infusion with nothing in it that can turn bitter, so the builds below take advantage of that: the covered mug, a pot, a no-alcohol mulled jug, a chilled orange cooler, a honey and lemon version and a spiced apple concentrate for pouring over ice cream. Recipes, born here first The Covered Mug How to make the standard mug of Pukka Wild Apple and Cinnamon. 5 min 1 mug Easy You'll need 1 bag Pukka Organic Wild Apple & Cinnamon 250 to 300ml water straight off the boil A saucer or small plate Honey, optional Method Pour 250 to 300ml of water straight off the boil over one bag. Cover the mug with a saucer for the first two minutes. Cinnamon and orange aromatics leave with the steam otherwise. Steep five minutes in total, longer if you want more ginger. Lift the bag out and add honey if you want it sweeter. What you'll end up with: A warm spiced cup where you can hear all four ingredients instead of just the apple. The Afternoon Pot How to brew a pot that holds up for an hour. 7 min 3 mugs Easy You'll need 3 bags Pukka Organic Wild Apple & Cinnamon 750ml water straight off the boil A covered teapot Method Add three bags to a warmed pot with 750ml of water straight off the boil. Cover and steep seven minutes. Leave the bags in if you like. There is no tannin here, so standing makes it stronger rather than harsher. What you'll end up with: Three mugs that are still worth drinking an hour after they were made. Mulled Jug, No Alcohol How to make a spiced winter jug with no wine and no added sugar. 15 min 4 cups Medium You'll need 4 bags Pukka Organic Wild Apple & Cinnamon 1 litre water straight off the boil 1 orange, sliced 1 cinnamon stick Honey to taste Method Brew four bags in a litre of just boiled water, covered, for ten minutes. Add the orange slices and cinnamon stick and keep it warm below a simmer for five minutes more. Sweeten with honey if you want it, and ladle it out hot. Keeping it below a simmer is the whole point. Boiling drives off the aromatics you are trying to build up. What you'll end up with: The flavour of a mulled drink with no alcohol, no wine and nothing added but honey. Chilled Apple and Orange Cooler How to turn a spiced infusion into a cold drink. 6 min + chill 1 tall glass Easy You'll need 2 bags Pukka Organic Wild Apple & Cinnamon 300ml water straight off the boil A full glass of ice Orange slices Sparkling water, optional Method Brew two bags in 300ml of just boiled water, covered, for six minutes. Cool it completely, then pour over a full glass of ice. Add orange slices, and top with sparkling water if you want it longer. Brew hot and chill rather than cold brewing. Cold water never gets the ginger out of the root. What you'll end up with: A cold spiced apple drink that tastes of fruit rather than of squash. Honey and Lemon Version How to build the traditional winter cup on this blend. 5 min 1 mug Easy You'll need 1 bag Pukka Organic Wild Apple & Cinnamon 250ml water straight off the boil 1 teaspoon honey Juice of a quarter lemon Method Brew one bag, covered, for five minutes. Stir in the honey while the cup is still hot so it dissolves properly. Add the lemon juice last, off the heat. Lemon goes in at the end because acid added to a hot steep dulls the cinnamon. What you'll end up with: The familiar honey-and-lemon winter cup with apple and ginger underneath it. Spiced Apple Concentrate How to reduce the blend into a syrup for puddings. 12 min 1 small jug Medium You'll need 4 bags Pukka Organic Wild Apple & Cinnamon 250ml water straight off the boil 2 tablespoons honey or 50g sugar Method Brew four bags in only 250ml of just boiled water, covered, for ten minutes. Lift the bags out and stir in the honey or sugar over a low heat until it dissolves. Cool and keep refrigerated for a few days. Four bags in a quarter of the usual water is what makes it a concentrate rather than a weak syrup. What you'll end up with: A spiced apple syrup for pouring over ice cream, porridge or a baked apple. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._