Had this in a travel mug today, and I’m quite impressed with how well it holds up to my modifications AND a morning in a mug.

I added 1 tsp of english breakfast to 1.5 tsp of this in a 16 oz mug. The english breakfast helps the tea flavour come out more, and the spice in the pumpkin pie tea is more than enough to deal with the added tea leaves. Just a little soy creamer to make it taste richer and more dessert-y, and ta da! Delicious tea in a travel mug.

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I mostly drink black tea, with some floral oolongs or puerhs thrown in for variety.

Also: A map of tea places in Vancouver. I’ve been to some of them, but not a lot. If you have any suggestions, please let me know!


Vancouver, BC, Canada



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