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A big thanks to darby for swapping this one! This is my first experience with Culinary Teas. :)

The smell was big and bold upon opening up the package.

“Hhhhhhhhhiiiiii, I’m Pumpkin Cream!”, it exclaimed as I pulled the chock-full, snack-sized bag out of the postal packaging.

I can tell I’m going to have to repackage her. (Yes, this tea is definitely female in my mind.) I’d hate for her to get overly friendly with my other less perfumey teas in my corner cupboard. Finding her a more suitable container to call her own, I dug up a nice canning jelly jar.

The smell is spicy, sweet and creamy – there’s definitely the smell of cinnamon sticks and whole cloves in there. I’d assume the sweet is maybe some vanilla and cream flavor. There’s also something that smells a little burnt – is that the smell of canned pumpkin?

Using dry tea leaf that wavers between 2 and 3 grams for 9 ounces of water, I wait until the infusion looks like a nice pumpkin-orange color – about 3 minutes and 45 seconds. The smell of the dry leaf transfers to my cup.

After waiting a few minutes, I try a taste. It sort of tastes like unsweetened pumpkin pie filling. The spices are well balanced and smooth. Yet the pumpkin flavoring is not dominated by them.

I did try this with a little simple syrup, but it seems to muddle the taste for some reason. I like this better pre-sweetener.

I look forward to playing around with this tea. The smell of the dry leaf scared me a little, leading me to not use as much leaf as I initially planned on. Next time I’ll try a little longer infusion with just a few more dry leaves.

Preparation
200 °F / 93 °C 3 min, 45 sec

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Bio

I’m a native Midwesterner (Iowa, specifically) who was happily uprooted to California twice. SoCal is what I consider home, even though I currently don’t live there. I hope to return home again!

Tea has really come to fill the void of my current displacement. My husband & I (with our two tiny weenies) moved to Indiana hardly knowing a soul. It’s been a tougher transition for me than I’d thought it would be. I have amassed a cupboard of teas to keep me company until I feel more familiar in my newer surroundings.

I will refrain from giving numerical values to teas because I am a faddist. My likes and dislikes are constantly changing. Flavored blacks are what I gravitate to the most. Having said that, I do enjoy a wide variety of teas – you name it, I’ll try it. I may not like it today, but I might revisit it later and love it.

Flavor note: I prefer my teas to be bold in flavor. I am starting to come around to drinking tea without additives. But I do like to dirty my tea with rock sugar/simple syrup and sometimes with half-n-half/milk. Unflavored greens are unsweetened, but flavored greens I usually add rock sugar. Lately I have been favoring flavored guayusa and matés.

Location

Indianapolis

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