Tea of the Week for November 15, 2021!
Yeah, I already made a pumpkin chai-ish type tea this season, but I’m loving the pumpkin teas this season! LOVE! (So there may be one more coming up in December!)
For this blend, I started with a blend of black teas (Assam, Ceylon, Yunnan & Vietnamese) for a nice, rich, well-rounded flavor. I added some spices (ginger – including crystalized ginger – cinnamon, allspice, clove & nutmeg) plus a little bit of vanilla, a hint of essence to create a gingerbread-y kind of taste & to finish it off, I added some freeze-dried pumpkin.
This blend is so tasty! The black teas are bold yet smooth. The spices are mellow & warm – this is not meant to be an overly spicy blend – but there is a fair amount of spice here and you can definitely taste the ginger in this gingerbread tea & the pumpkin is a nice addition to this tea. It kind of reminds me of a treat I discovered a couple of years ago: a pumpkin bar with gingersnaps used for the crust, a pumpkin pie-ish filling & a crumbled brown sugar & cinnamon topping.
This tea is a delightful way to enjoy these cold, wintery months! It’s vegan, organic, gluten-free, all natural & allergen free too!
organic ingredients: black teas, pumpkin, ginger root, crystalized ginger (cane sugar & ginger root), cinnamon, allspice, cloves, nutmeg, vanilla bean, calendula petals & natural flavors
to brew: shake the pouch well to make sure all the ingredients are incorporated. Use 3 ½ grams of leaf to 12oz of nearly boiling water (205°F) & allow to steep for 3 minutes. Strain & allow to cool for at least 10 minutes. Enjoy!
I like this tea best when it’s cooled at least 15 minutes, with just a teensy bit of sugar. It’s good without the sugar, but it helps to not only bring out the spices but notes of pumpkin a little more. It’s also good as a latte (be sure to concentrate the flavor a little more if you’re going to use a latte, you want a stronger brew, so use 4 ½ to 5 grams to 12 ounces rather than just the 3 ½ grams). Really yummy!
