Pumpkin Cheesecake Chai

Tea type
Black Chai Honeybush Blend
Black Teas, Honeybush, Lemongrass, Pumpkin Pieces, Spices
Allspice, Cheesecake, Cinnamon, Cloves, Creamy, Ginger, Lemongrass, Pumpkin, Spices, Tangy, Nutmeg, Pepper, Pumpkin Spice, Vanilla
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Edit tea info Last updated by CrowKettle
Average preparation
205 °F / 96 °C 3 min, 0 sec

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  • “Mastress Alita’s sipdown challenge Thursday, November 25th: Thanksgiving – Pumpkin Dessert Happy Thanksgiving to everyone celebrating today! (and a happy last Thursday of November to all us us who...” Read full tasting note

From 52teas

Tea of the Week for September 13, 2021!

In fall seasons past, we’ve had Pumpkin Cheesecake tea, Pumpkin Chai tea & even Cheesecake Chai tea. But I don’t think we’ve ever had a Pumpkin Cheesecake Chai tea until now. (If we have, then . . . Oops?)

This chai begins with a blend of Assam teas (including some finely chopped CTC Assam teas) for their rich, malty & bold character. I wanted something substantial to hold up to the other flavors that would be incorporated into this chai. I also added a small amount of honeybush to round out the flavors. Then I added heaps of spices: including cinnamon, ginger, cardamom, black pepper, clove, nutmeg & chicory – plus some vanilla bean & lemongrass to enhance the cheesecake essence & finally, a bunch of freeze-dried pumpkin chunks – because pumpkin!

Sounds like a lot – but did you expect less with a name like Pumpkin Cheesecake Chai? These flavors work together really well. Rich black tea; smooth, creamy cheesecake notes that offer both sweet & tangy notes; plenty of spice (I love how the chicory adds a lovely roasted note to the overall cup); & a plentiful pumpkin-y taste.

A wonderful autumnal cup that’s not only delicious, but also organic, vegan, gluten-free, allergen friendly & all natural.

organic ingredients: black teas, honeybush, lemongrass, pumpkin, cinnamon, ginger, cardamom, black pepper, cloves, chicory, nutmeg, vanilla beans & natural flavors

to brew: shake the pouch – this blend has a bunch of ingredients & it’s important to make sure those ingredients are well incorporated when you start measuring! use 3 ½ grams of tea blend to 12oz of nearly boiling water (205°F) & steep for 3 minutes. strain & allow to cool for at least 10 minutes before you start sipping.

I do recommend a wee bit of sugar to the brewed tea to enhance the spice notes. The sugar will encourage the cheesecake & pumpkin notes to pop.

About 52teas View company

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.

2 Tasting Notes

1089 tasting notes

Mastress Alita’s sipdown challenge Thursday, November 25th: Thanksgiving – Pumpkin Dessert

Happy Thanksgiving to everyone celebrating today! (and a happy last Thursday of November to all us us who aren’t. November speeds by so quickly.) I’m thankful of all the amazing people in this little community – you all rock. :)

While I’m not doing anything special today, I thought it’d be fun to try to “recreate” a Thanksgiving dinner via tea sipdowns. Except it seems I’m starting with dessert (typical). I’ll probably end it with dessert too, if I actually end up drinking up more than one tea (unlikely).

I was initially a little conflicted with this tea, but then remembered that with the pre-Anne 52teas I used to understeep them for preferred results – especially the “cheesecake black teas”. Change the steep time to 2min30s @ 205F and magic! My tea now contains all the smooth tangy cheesecake notes I desire without a good portion of the tannins and bitters from tea and spicea (cheesecake is still subtle but something my brain consistently reads as cheesecake; mileage may vary though). It doesn’t need milk like this; it already tastes creamy, with an assortment of spices. It’s a pretty good way to finish this one off!

Steep Count: 3 (all around 3min and all quite good).

Flavors: Cheesecake, Cinnamon, Cloves, Creamy, Ginger, Lemongrass, Nutmeg, Pepper, Pumpkin, Pumpkin Spice, Tangy, Vanilla

205 °F / 96 °C 2 min, 30 sec
Evol Ving Ness

I tend to understeep all black teas too: lower temperature and fast-ish. I do probably use more leaf too as I measure using a heaping DT’s perfect spoon, which is likely designed for tea which contains heaps of non-tea.


My leaf measuring varies so much from cup to cup… This cup, I think, was slightly underleafed. XD

That’s a good theory about DT’s “perfect spoon” (I always thought it was a ploy to work through more tea quickly).

Evol Ving Ness

I think both are true. I used to be quite frugal with leaf, but now the norm for me is a heaping DT’s perfect spoon and fast cool steeps. Why do you underleaf and why does it vary?


I sometimes overleaf too, and it all pretty much amounts to laissez-faire measuring practices (what I “feel” looks right). It often depends on the tea company (52teas I usually underleaf because I don’t want too much flavour; this dates back to “old 52teas” preferences), the tea type (leaf size, fruit pieces), or whether or not I want a milk cup or not (milk gets more leaf).

I don’t always use a spoon to “measure out” tea leaf either. I’ve shaken it out directly from the tea package before (ex- to avoid breaking big, long leaves). I’m definitely not exact XD


This one was underleafed because I reached that awkward end of the bag amount lol

Evol Ving Ness

Thanks for clarifying.

Ah, that’s when I haul out my Keemun Classic to make up the difference. Or if not black, then I just overleaf to avoid having to deal with the awkward amount (or make a little tiny cup).

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