I was lucky to get two new teas from a sister-in-law, both Zhena's Gypsy Tea -- one, Chocolate Chai and two, Coconut Chai. I was excited to prepare the Coconut Chai because my sister-in-law and I really enjoyed a coconut chai at the Crosby Street Hotel afternoon tea. However, I was disappointed by the tea, as was my sister-in-law. Overall, the liquor was weak. It did not have the body of Ceylon or Assam, the two black teas that formed the base of this chai. The nose was promising -- of ginger and cardamom -- but the liquor was not spicy and was weakened with the addition of chai's traditional complement, milk.
On the other hand, the caffeine-free Chocolate Chai of Rooibos and Roasted Carob was excellent! A five-minute infusion yielded a full-bodied tea. The liquor matched the nose -- chocolate from the carob and cacao powder and a rich yet smooth flavor from the rooibos. Well complemented by milk!
Perhaps I should prepare the Coconut Chai using a longer than recommended steep time and eat something with lime flavor to enhance the coconut -- like a lime-coconut cupcake! Here's a recipe from Green Door Tea Pastries.
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