1 heaping tsp. of leaf, at below parameters. Added a splash of milk.

Mmmm, decadence. I love the sweetness of the caramel, and the spice of the pumpkin. My first sip today gave me that hint of cheesecake flavor, but it disappeared after that. I’m also getting strong butterscotch notes in the flavor and scent, which I like.

Actually, pretty sure I can’t find anything about this tea I don’t like – it was made for my tastebuds!

Boiling 4 min, 0 sec

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "


Medford, OR

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