75

Another sample treat from Scheherazade — I feel VERY privileged to have received some of her hoard of this particularly considering her recent notes for the tea! Thanks again Sarah :D

This one is absolutely delicious. I’m continuing on my milk + honey run for black flavoured teas and it’s just win, win, win all the way. Sweet and creamy and hints of chai spices make this a super cosy tea, perfect for the current Tasmanian weather as the autumn slide to winter continues on with full crisp force.

Speaking of Tasmania, as an Antipodean I wasn’t born and raised on pumpkin being a sweet flavour, but more of a savoury dish. With the boom of American-style dining down here I’ve learnt to embrace pumpkin pie and this tea is helping too… but it’s hard to change over 25yrs of “main course” pumpkin thoughts. Are we weirdos, or are you lot? ;)

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML
Sami Kelsh

I grew up in a land where pumpkin pie has long been a delicious cold-weather treat, but for years I refused to try it because the whole idea was anathema to my conception of, like, both pumpkins and pie. Then when I finally did cave and try a slice out of I-need-sugar-in-my-body-NOW desperation, I was sold. It’s also really gorgeous in these moist little spiced muffins we like to make in the autumn.

We’re ALL weirdos, but I say embrace new uses for awesome ingredients! :3

Memily

Righto, adding moist little spiced muffins to my to-make list, and ASAP—being that I’m right in the middle of autumn!

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Sami Kelsh

I grew up in a land where pumpkin pie has long been a delicious cold-weather treat, but for years I refused to try it because the whole idea was anathema to my conception of, like, both pumpkins and pie. Then when I finally did cave and try a slice out of I-need-sugar-in-my-body-NOW desperation, I was sold. It’s also really gorgeous in these moist little spiced muffins we like to make in the autumn.

We’re ALL weirdos, but I say embrace new uses for awesome ingredients! :3

Memily

Righto, adding moist little spiced muffins to my to-make list, and ASAP—being that I’m right in the middle of autumn!

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Translating my ratings, at a glance:

100 — CRITICAL OBSESSION LEVEL REACHED; CAN YOU MARRY TEA!?
95 — this must always be in my pantry. forever.
90 — excellent! you need to try this tea!
85 — very good! you should try this tea!
80-70 — I enjoyed this and will happily drink it again.
65-50 — Fine. Unremarkable.
45-35 — this wasn’t the worst drink ever but I was disappointed; it didn’t live up to my expectations at all.
30-0 — I didn’t enjoy this tea and that makes me sad.

MY TEASTORY:

Grandad got me started young, white (a LOT of white) Irish breakfast with two.

I never strayed far from that until the world of T2 Tea came to Brisbane some years ago, and now I don’t know what I’d do without a pantry full of tea options.

These days I prefer to drink my teas straight without sweetener (though I appreciate some black variations shine better with milk and/or a dash of honey/sugar). I also love a speedy iced tea (hot brewed then poured over ice), and my latest obsession is cold brewing (which doesn’t make a lot of sense, as Australia is headed into winter and I live in the coldest corner of the country, but oh well).

I’d love to make a bunch of tea friends on here, especially those who can talk Aussie teas with me. I’ve recently come back from a jaunt to North America and it was a real hoot to hit up DAVIDsTEA after reading so many reviews! I wish I’d had the chance to get to more stores… but I’m happy with what I got back past customs. See those teas and my local jams in my reviews.

I LOVE:
+ black teas
+ white teas
+ oolongs
+ flavoured versions of all three of the above
+ herbal infusions and fruit tisanes

NOT A FAN:
+ most green teas
+ LICORICE ROOT (my sworn enemy) and aniseed flavours

Location

Hobart, Australia

Website

http://tasmemia.com

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