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Oh, March.

It was 60 degrees today and it’s 50 outside now, but it sounds much colder because of the wind. I guess it is officially spring, with all the crazy ups and downs of weather that it entails. Yay for warm weather – even if it does most likely mean that my seasonal Steepster-ing will be drawing to a close.

That wind outside is making me want something comforting and warm for the time being though. And I thought I was done with pumpkin, but suddenly this tea popped in my head and I couldn’t shake it. I’m glad of that – it is absolutely wonderful tonight!

This has a spicy undertone but really, when there’s milk and sugar involved, it tastes just like the creamy pumpkin filling in a pie. Pumpkin custard would be identical to the flavor in this, if such a thing existed.

Seriously, there is no reason to even look for any other pumpkin tea…this is as perfect as it gets!

Preparation
Boiling 4 min, 0 sec
TheTeaFairy

I agree, this is THE ONE!

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TheTeaFairy

I agree, this is THE ONE!

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Bio

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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