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And just like that, its pumpkin season.

Literally overnight the weather has cooled off and the days are shorter. Even a few days ago I wouldn’t have been reaching for a pumpkin flavored tea but it’s kind of nice to see the seasons changing.

Even if I do like summer and wasn’t quite ready to let go of it yet.

I made this with milk and got mostly the spices rather than any actual pumpkin, but I’ve had it for a while and that could be why. I think the flavor overall is a little weak but next time I’ll compensate by adding more leaf.

Anyway, it was a great introduction to fall this morning!

Preparation
Boiling 2 min, 30 sec
teataku

I also found that this tea lost considerable pumpkin-ness over time. Sad, really. :(

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teataku

I also found that this tea lost considerable pumpkin-ness over time. Sad, really. :(

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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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