So many pumpkin spice teas appear around this time of year, but most of them are just pumpkin spices and make no attempt to taste like pumpkin.
Here is a tea that offers the creaminess of pumpkin and carrot cake as well as the spices.
May I just begin by saying how happy I am that this has houjicha as the base instead of rooibos? So many of the fall spiced teas are built on rooibos that they are beginning to fall into the “avoid” category for me.
I made two steeps of this tea and drank the first plain. I thought I tasted clove at first, but it was actually ginger adding the kick beside the cinnamon. It is somewhat creamy but I don’t know that I taste anything I would identify as pumpkin or carrot. This is an older sample, though, so it may have been there when fresh. I am delighted to taste these spices without rooibos, though!
The second steep proved to be as colorful and as flavorful as the first. A friend who was drinking it with me said she couldn’t tell a difference between the two.
I decided to add milk and sugar to the second cup from the second steep (something I rarely do) because I think most people add them when they are using a flavored tea as a dessert replacement. I expected the milk to take the ginger down a notch but it really didn’t. Most teas could not handle milk on a second steep and still taste like the original.
So far, everything I have tried from A Quarter To Tea re-steeps brilliantly. This was no exception, and may be worth checking out if you are a ginger lover.
Here’s the scoop!
Leaf Type: Green
Where to Buy: A Quarter To Tea
Roasted houjicha tea with autumn spices and the creaminess of pumpkin blended together with hints of vanilla cream, extra ginger and carrot for a pumpkin carrot cake experience sure to delight.