Beyond Pumpkin Spice: Five Teas Your Autumn Menu
Your customers want more than the classic pumpkin spice latte this autumn – and the data backs it up. While beloved staples like pumpkin spice have their place, today’s tea drinkers are seeking something deeper: warm, layered, nostalgic flavors that feel like a hug in a cup.
Comfort is the new luxury this season, and specialty tea shops that lean into that craving — with a thoughtfully curated autumn menu — are perfectly positioned to capture the moment. Here are five teas worth adding to your fall lineup.
Maple Crème Oolong – Creamy, cozy and delightfully smooth, this blend is a hit throughout autumn and winter.
Rooibos Pecan Turtle – Gooey caramel notes and rich pecan and chocolate flavors in a caffeine-free base make this a guilt-free indulgence. A soothing yet enticing addition to your tea menu.
Caramel Crème Brulee – If decadence had a tea, it would be this one. Echoing the toffee and brown sugar notes that are on trend, this adds a creamy feel that really indulges the palate and delights the soul!
Sweet Potato Pie – Nostalgic and homey, this cozy black tea blend evokes sweet memories of taste bud happiness. Caramelized roasted sweet potato essence with a touch of cream, and the richness of our Ceylon black tea. Surprise your customers with a sweet potato latte. Top with whipped cream and a drizzle of caramel and cinnamon dust.
Pomegranate Grove Herbal – Tangy-sweet pomegranate and hibiscus are lightly spiced with cinnamon and ginger to accent the gently sweet notes of pomegranate and provide a warming tingle on a chilly fall day. While not ideal for making lattes, it makes for an excellent spritzer when brewed strong and served cold with a shot of seltzer or ginger ale. Served hot, it’s warming, uplifting, and quite autumnal.
Honorable Mentions:
CHAIDER – This mash up of cider and chai is trending for these cooler months. Equal parts local apple cider and brewed chai tea are hot this season. You can also mull the cider with chai by steeping the tea right in hot cider. May we suggest our Spiced Apple Chai to max the apple notes – shall we call it apple maxing?
