I enjoy this tea either with milk, like a chai, or just with a bit of sugar to bring out the pumpkin flavor more. With milk, the eggnog/egg custard comfort-food atmosphere increases – the pleasure of a pumpkin custard without the calories. If you’ve ever had pumpkin flan, a seasonal fall treat in areas where flan is popular, like Texas, then you’ll enjoy this tea too.
As far as the black tea goes, it’s of medium strength, serving as a good base for the flavorings; the flavors are more important than the tea. It’s not too brisk or bitter, though, despite not being brisk, one has to remember that this is a caffeinated tea! Because it tastes so much like a great dessert, one might be tempted to drink it after dinner, but keep the caffeine content in mind if you’re sensitive to caffeine after a certain point in the day. One way around that is to steep the tea for only 2 minutes or so, in water slightly less than boiling, and then save the bag for a second steeping. Most of the caffeine will be brewed up in the first steeping, and the second steeping – water below boiling, steep for 4 minutes or so – will be quite low in caffeine but still have lots of flavor. Add a bit more sugar to the second steeping, to bring out the remaining pumpkin flavor.
Republic of Tea describes this tea as:
Keep Warm and Carry On – Cozy up and sip this warm blend of fine black tea and autumnal spices –cinnamon, ginger, nutmeg and cloves. Energizing black tea wards off the chill of the crisp, fall season, and a splash of warm milk transforms this tea to pumpkin pie in a cup.
Black tea, ginger, cinnamon, natural ginger and pumpkin flavors, sweet blackberry leaves, nutmeg, cloves, allspice
Incidentally, this tastes surprisingly good as an iced tea – without the milk, at least for me. The fruit flavor from the pumpkin works well when iced. The time of year that one buys these seasonal teas isn’t necessarily iced-tea weather everywhere, but keep it in mind for spring and summer.