Moosa unveiled its signature lineup of dried-fruit tea, a product where one can eat the dried fruit nestled on the bottom of your cup.

The concept of enjoying a hot cup of tea, then eating the fruit afterward with a spoon, is already popular in other parts of the world, the company notes. Created by three friends from Ecuador, Fernando Monsalve, Samanta Ruiz Giler and Emilio Leon, Moosa’s founders dreamed of bringing the taste of South American fruits stateside, and now they have, it says.

Moosa’s all-natural fruit blends are packed with energy, vitamins and antioxidants. This infusion is what gives the tea its burst of tropical flavor but also provides a brand-new way for Americans to get their nutrients from fruit, the company says. Passion fruit (vitamin C and fiber); blackberry (supports brain function); hibiscus (rich in antioxidants), orange (boosts immunity, high in vitamin C), blueberry (helps regulate blood sugar levels); pineapple (aids digestion and promotes skin health); Tamarillo (lowers blood sugar/rich in antioxidants and vitamins); and ginger (anti-inflammatory, improves gut health and eases anxiety).

With no preservatives, added sugars, herbs, caffeine or additives, Moosa is thoughtfully created using regenerative farming practices that restores soil health and promotes biodiversity, the company says. Grown on small farms, the fruit is hand-selected then dried — with oven and sun dehydration processes resulting in exceptional taste and nutrition, it notes. 

Moosa is available in the following four blends:     

●      Immune Citric (ginger, pineapple, orange, tamarillo) 

●      Tropical Medley (pineapple, blueberry, hibiscus)

●      Mixed Berries (strawberry, blackberry, hibiscus, blueberry)

●      Passion (passion fruit and pineapple)

Currently available in specialty retail locations, coffee shops, restaurants, beauty salons and spas in eleven states, Moosa also can be ordered online by visiting the company’s website. 

www.moosanature.com