This was another sample from momo!

This one smells and looks a lot like the Pumpkin chai from DAVID’s. It is super heavy on the spices of the pie rather than pumpkin itself. I get a whole lot of cinnamon, and maybe clove/nutmeg.

I used 1.5 tsp. leaf for a 10 oz. cup and drank it straight. I think it would benefit from cream and sugar mostly because it had a thinner texture and taste. Once steeped the spices were still very present in the smell but the taste was pretty watery until it started to cool down some. Even once it cooled the pumpkin note was barely there – drowned out by the spice.

I think in terms of pumpkin flavor the Pumpkin Creme Brulee by Butiki was more authentic so if you want to actually taste pumpkin I would go with that. But if you like the whole pumpkin pie experience then this one is certainly not a bad option. Then again, it is April so I’m pretty sure no one’s REALLY thinking about pumpkin pie right now anyway – I’m just that weird that I can stand it all year round!

Boiling 4 min, 30 sec

Login or sign up to leave a comment.

Login or sign up to leave a comment.



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

Following These People

Moderator Tools

Mark as Spammer