“With milk, this tea was pretty great. It really is like a mix between a gingerbread tea and pumpkin spice. The strongest flavor I taste is ginger, but there are other elements in there that I can...” Read full tasting note
“(52teas (Anne) 2022: 45) This tastes like a ginger-heavy chai – but note that the ginger isn’t overwhelming, just the dominant flavour. Can’t really pick out any pumpkin, but it’s nice and smooth,...” Read full tasting note
Tea of the Week for November 15, 2021!
Yeah, I already made a pumpkin chai-ish type tea this season, but I’m loving the pumpkin teas this season! LOVE! (So there may be one more coming up in December!)
For this blend, I started with a blend of black teas (Assam, Ceylon, Yunnan & Vietnamese) for a nice, rich, well-rounded flavor. I added some spices (ginger – including crystalized ginger – cinnamon, allspice, clove & nutmeg) plus a little bit of vanilla, a hint of essence to create a gingerbread-y kind of taste & to finish it off, I added some freeze-dried pumpkin.
This blend is so tasty! The black teas are bold yet smooth. The spices are mellow & warm – this is not meant to be an overly spicy blend – but there is a fair amount of spice here and you can definitely taste the ginger in this gingerbread tea & the pumpkin is a nice addition to this tea. It kind of reminds me of a treat I discovered a couple of years ago: a pumpkin bar with gingersnaps used for the crust, a pumpkin pie-ish filling & a crumbled brown sugar & cinnamon topping.
This tea is a delightful way to enjoy these cold, wintery months! It’s vegan, organic, gluten-free, all natural & allergen free too!
organic ingredients: black teas, pumpkin, ginger root, crystalized ginger (cane sugar & ginger root), cinnamon, allspice, cloves, nutmeg, vanilla bean, calendula petals & natural flavors
to brew: shake the pouch well to make sure all the ingredients are incorporated. Use 3 ½ grams of leaf to 12oz of nearly boiling water (205°F) & allow to steep for 3 minutes. Strain & allow to cool for at least 10 minutes. Enjoy!
I like this tea best when it’s cooled at least 15 minutes, with just a teensy bit of sugar. It’s good without the sugar, but it helps to not only bring out the spices but notes of pumpkin a little more. It’s also good as a latte (be sure to concentrate the flavor a little more if you’re going to use a latte, you want a stronger brew, so use 4 ½ to 5 grams to 12 ounces rather than just the 3 ½ grams). Really yummy!
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