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This was my go-to travel tea for a while, as it held up really well under odd water temperatures. Sometimes the hot water spigot is 160, sometimes it’s 190, sometimes it’s a mystery. Anyhow, the addition of pumpkin spice and caramel to Adagio’s regular masala chai tempered the extremely aggressive cloves in that tea. The caramel adds a hint of sweetness, resulting in a tea that makes me think of a slightly spicy pumpkin pie.

Preparation
190 °F / 87 °C 3 min, 30 sec

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I’ve just recently discovered the world of loose tea and am really enjoying myself. I’m still in SAMPLE EVERYTHING mode, and likely always will be.

I love green teas, chai, and citrus flavors. I don’t mind hibiscus. I will drink a bitter green tea, but won’t drink bitter black tea. I’m working on figuring out which black teas work for me.

I tend to drink my tea without milk or sugar.

I’m using Steepster’s Cupboard function to actually reflect my current tea stock, otherwise I’d never be able to remember what I already have.

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