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A delicate twist on traditional nag champa incense. Wild Berry Champa Flower is deeply relaxing but not overpowering. The soft floral, yet earthy scent encourages calm, deepens meditation, and freshens your space in minutes. This signature blend combines world-famous champa flower with added hints of creamy vanilla, soft rose, juicy berries, and warm sandalwood for a distinct and gentle take on classic nag champa incense.
Scent Profile: Soft Floral, Earthy, Sweet
Relaxation and calm
Deeper meditation, prayer, or journaling
Spiritual cleansing and crystal work
Covering smoke, food, or musty odors
Quick room freshening
Hand-dipped in the USA for over 50 years
Long-lasting classic incense scent
Even burning, high-quality sticks
Hand-dipped in the USA for over 50 years, Wild Berry creates high-quality, premium incense you can trust. Using high-quality fragrances in over 100 incense scents, Wild Berry is loved for every space and every occasion.
Place a single champa flower incense stick in a suitable holder. Light the coated end of the stick until a flame is established, then gently blow out the flame and allow the tip to smoke. Enjoy the aromatic incense scent as it fills your well-ventilated space.
Learn everything you need to know about this exotic, spiritual incense. The details below cover its specific fragrance notes and hand dipped quality.
Wild Berry's Champa Flower incense is a unique interpretation of traditional Nag Champa. It beautifully blends soft rose and fresh berries with a deep base of earthy patchouli, sandalwood, and vanilla.
You can purchase this spiritually relaxing scent in either a standard 15 stick pack or a bulk 100 stick bundle to keep your home smelling grounded all season long.
Yes. Every Wild Berry incense stick is meticulously hand-dipped in the USA using premium fragrances to ensure a consistent, high quality burn.
Absolutely. Wild Berry is known for its high quality fragrance oils. This means the exotic, earthy aroma will gently perfume the space long after the stick has finished burning.