Tea Together Tuesday: Pumpkin-ish

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Today on Tea Together Tuesday, a delightful community tea prompt hosted by Tea with Jann and Tea is a Wish, the prompt is to share your favorite “pumpkin or pumpkin-spiced tea.” Well, “pumpkin spice” can be a pretty broad category, and even the PSL progeniteur, Starbucks, has pointed out that “pumpkin spice” merely refers to the spices in pumpkin products, not the pumpkin itself, so I am going to interpret that to include any tea that blends that particular combination of spices so characteristic of my favorite pumpkin treat: pumpkin pie.

And it just so happens that I’ve been enjoying a cup of a delicious spiced beverage each morning for the last week or so. And it even looks a bit like a pumpkin-y potion. Kind of.

Yella, by Ivy’s Tea Co., is a spiced turmeric blend that you can steep in water or milk (or milk alternative). I’ve been preparing it similarly to how I make a dairy-free masala chai, by steeping it in a mixture of coconut milk and water, simmering it on the stove for five minutes, and sweetening with jaggery or honey (although it is also delicious simply steeped in hot oat milk). The bright color is from the turmeric that is the base for the blend, but it also contains cinnamon, clove, ginger, and cardamom, among other ingredients.

It also happens to be blended by an herbalist who chose a lot of the blend for both the flavor and the anti-inflammatory benefits. While I’m not an herbalist or medical doctor, I find that when I wake up feeling creaky and a little delicate of tummy, I can make up a cup of that as my first breakfast and it soothes my stomach, warms my body, and nourishes me gently. As the mornings get cooler and cooler, it’s what I keep reaching for as my first cup of the day. So I decided to go and buy a whole bunch of it to keep in a lovely jar in my cupboard so it’s always accessible.

And I’m excited to not only be supporting a Black-woman-owned-and-run business, but also a local business. In fact, Ivy’s Tea Co., until recently, used honey from the same local apiary that I buy from as the base for their infused honeys. Perhaps when we’re able to see people in, well, person, I’ll have to get together to chat herbs and hot beverages with the owners. Until then, I’ll just content myself with their lovely tea blends.

So if you’re not a PSL person and still want that burst of spicy goodness and a cheery, pumpkin-y color to welcome the autumn, perhaps it’s time to give Ivy’s Tea Co. a try. And they’re dropping a new batch of their customized teacups on November 1st!

NB: Nothing to disclose. If you are interested in collaborating with me, please read my collaboration information for more details.

Autumn Tea Blend for Samhain

Blessed Samhain to my friends who celebrate! In this season of pumpkin spice, I sometimes find myself craving something a bit deeper, so I thought I’d share a little tea I blended up for myself today.

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I’ve long had a complicated relationship with traditional “pumpkin spice” blends, as I’m not often fond of cinnamon, except in very specific contexts. More often than not, I prefer to focus on other spices, such as the cardamom and allspice in my Regency-inspired drinking chocolate recipe. And allspice, to me, is that certain je ne sais quoi that defines autumn spice. So my blend keeps allspice, but eschews the rest.

But what it lacks in spice, it makes up for in a deep, rich roasted quality that brings to mind cool forests and evening fires. Dark roast hojicha from Hojicha.Co gives that deep, smoky campfire note, while wild rooibos from The Rare Tea Company marries with the hojicha in a beautiful and inseparable way. I spoke yesterday about my previous dislike of rooibos, but this wild rooibos tastes of earth and wood and reminds me more of a good whisky than the insipid and artificial caffeine-free flavored blends I’d had previously. Combined with hojicha and allspice, this blend tastes like autumn in a cup.

I’ve left this recipe relatively unadorned, but I imagine it might be delicious with some additions. Add a splash of apple cider or maple syrup if you prefer something sweeter. A cinnamon stick wouldn’t go amiss, if you’re into that kind of thing. The most important thing is to experiment and have fun.

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Dark Samhain Night Tea Blend

2.5g dark roast hojicha
2.5g wild rooibos
0.5g allspice berries

Add the ingredients to a teapot or infuser mug and pour 250ml of boiling water over them. Allow to steep for five minutes. Sweeten to taste, if desired, and enjoy. May be resteeped at least once with delightful results.

NB: All ingredients were purchased by me with no incentive to feature.