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Made this as an afternoon latte after getting back from a short hike earlier today. I’m glad we get such a long fall here – gives me enough time to enjoy all the pumpkin/sweet potato recipes I possibly can!

Steep notes: 3 tsp. leaf, 1 c. milk, 1 c. water, coconut nectar as a sweetener.

Strangely enough, with sweetener, the graham cracker crust is the strongest taste, followed by a ginger-type spicy note. I guess the ginger is part of the pumpkin pie spice? The caramel and other pie spices filter in behind the initial crust flavor.

This is as good as ever, and I’m enjoying it immensely, but I think it’s one of the rare cases where I won’t be wishing for more…well, not until next September anyway!

Preparation
Boiling 4 min, 30 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. "

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Atlanta, GA

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