Why Baristas Say Pumpkin Chai Outshines the Classic Psl at Starbucks

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The rise of the pumpkin cream chai signals a broader shift in how seasonal beverages are consumed. The early-2000s appetite for heavily syrupy, piping-hot espresso confections has given way to cold, texturally varied beverages built around botanical complexity. Black tea simply offers a superior stage for autumnal spices. As cold coffee and tea drinks continue to account for over 70% of total company sales year-round, the iced pumpkin chai has ceased to be an alternative option. For millions of autumn drinkers, it has quietly become the primary standard.