Sri Lankan Pumpkin Chai

Tea type
Black Chai Blend
Ingredients
Black Peppercorn, Black Tea, Cardamom, Cinnamon, Ginger, Nutmeg, Organic Flavours
Flavors
Creamy, Spices
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by CHAroma
Average preparation
Boiling 3 min, 45 sec 10 oz / 295 ml

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5 Tasting Notes View all

  • “I’m not sure what it is about this chai that makes it fantastic and super satisfying. It could be the oversteep – not sure how long I was steeping it but it was at least a few minutes. It could...” Read full tasting note
    95
  • “Frank’s black teas are usually best at 2.5 minute infusions. But I think this one could have gone a little longer. It’s pretty calm for a chai. Maybe I didn’t grab enough spices from the pouch. I...” Read full tasting note
    78
  • “Actually smells like it contains pumpkin! I know a lot of these blends just use the spices associated with pumpkin, but I’m sure I’m getting a bit of that creamy squash. Disappears a bit in the...” Read full tasting note
  • “I love nutmeg and it’s very much the dominant spice in this chai which gives the tea a very warm tone. I can also taste a bit of ginger, cinnamon and cardamom underneath it but they’re mostly...” Read full tasting note
    74

From 52teas

So I’m really enjoying this Pettaiagala Extra Long Leaf OP we got in from Sri Lanka, and I know the pumpkin chai blends go over better in the fall, but I couldn’t help thinking that this would make an awesome pumpkin chai. So we blended it with ginger, cinnamon, cardamom, nutmeg, black peppercorns and organic pumpkin and other flavors.

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At 52teas.com, you will find unique, hand-blended artisan loose leaf teas: a new limited edition creation every week of the year. We pride ourselves on offering truly unique, one-of-a-kind tea blends that you won’t find anywhere else.

5 Tasting Notes

95
2931 tasting notes

I’m not sure what it is about this chai that makes it fantastic and super satisfying. It could be the oversteep – not sure how long I was steeping it but it was at least a few minutes. It could be the nutmeg. Lots of nutmeg. So many chai blends could be improved with nutmeg! It could be the base tea – though it’s tough for me to describe it underneath all these spices. It could be the HINT of squash flavor that might be the pumpkin (more than I’ve tasted in most 52Teas blends, but I can’t testify to the newness of those other blends.) Or it could be how cohesive everything works together! I think the base is sweet, kind of like raisins, probably buttery. The color of the mug is a deep orange amber. The spices are divine, even though I don’t really notice many in these long dark leaves. It just WORKS. The second steep is a little lighter in flavor, but if the first steep was regulated better, the second steep would have been fine. This would be an AMAZING blend for autumn because of everything about it! It’s fine for this day of pouring rain too. Frank had a special knack with chai that I will miss!
Steep #1 // 1 heaping tsp. // few minutes after boiling // few minute steep
Steep #2 // just boiled // few min steep

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78
639 tasting notes

Frank’s black teas are usually best at 2.5 minute infusions. But I think this one could have gone a little longer. It’s pretty calm for a chai. Maybe I didn’t grab enough spices from the pouch. I added some Truvia and now it’s more to my liking. The sweetness brings out a creaminess in the base that is quite yummy. It doesn’t seem to need milk at all. It could use a lot more spice though. This is like the calm, meditative, little sister of Chai tea. It’s similar but different. Much calmer, quieter, and sweeter (or at least sweeter now that I’ve added Truvia).

I went back to my tealog and read my review on 52teas’ other Pumpkin Chai. I seemed to enjoy that one better with a longer infusion, so I’ll definitely try that with this one too. I didn’t find that chai very spicy either and it did have a nice creaminess. I guess this one is pretty similar. In fact, the only difference might be the base. This is made with Pettaiagala Extra Long Leaf OP. The older chai was made with Premium Assam.

Anyway, I do like it; it’s just not what I expected. If I think of this as a creamy, slightly spiced tea, then I really like it a lot. Second infusion for 6 minutes was just as delicious. A yummy treat! I will enjoy my two pouches of this. Although I have to say that 0.5 oz of this one doesn’t go far!

Flavors: Creamy, Spices

Preparation
205 °F / 96 °C 2 min, 30 sec 2 tsp 8 OZ / 236 ML

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438 tasting notes

Actually smells like it contains pumpkin! I know a lot of these blends just use the spices associated with pumpkin, but I’m sure I’m getting a bit of that creamy squash.

Disappears a bit in the brewed version; more spice coming through. Subtle but still there in the first sip. Just sort’ve a creamyness that isn’t from the spices. Dominant nutmeg, cardamom. Cinnamon isn’t overpowering, luckily.

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74
1908 tasting notes

I love nutmeg and it’s very much the dominant spice in this chai which gives the tea a very warm tone. I can also taste a bit of ginger, cinnamon and cardamom underneath it but they’re mostly secondary notes. I think I’d like the pumpkin flavours to be stronger, though adding milk would probably bring them out. Unfortunately I found that my jug of milk had gone off this morning, so I’m taking this tea plain – though it’s not bad in that state either. Still I tend to prefer my black tea chais with milk or some sort of dairy to help bring out the nuances and take the edge off of the harsher flavours.

Preparation
Boiling 4 min, 0 sec 1 tsp 10 OZ / 295 ML

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