Tea Reviews | It's All About The Leaf

Posts Tagged ‘Cocoa Shells’

The way I’ve learned to make chai is a stove top method.  Rather than just simply brewing like tea, you do the following:

For each 2 cups of chai tea:
Take 1 cup water, bring to a boil on the stove in a small saucepan.  Once the water comes to a boil, add 1 tbsp. chai tea, and 1 tbsp. sugar.  Return to a boil, and let boil for 5 minutes.  Turn off the heat, and add one cup milk (the more milk-fat, the more flavorful).  Let rest on the stove for at least 10 minutes, and then strain, and drink.

This method of preparation takes most chai mixes and makes them amazingly flavorful.  I know it’s sacrilege to boil tea, but the spices in chai cover any over-steeped flavor, and it ensures you get the most out of the spices.

So, wanting to get the most out of this chocolate chai (because really, what could be better?  Chocolate *and* chai spice?  YUM), I prepared it in the stovetop method.  It surprised me.  It was a very mellow cup.  Like a mildly spiced chocolate milk.  The chocolate flavor is at the forefront, and there’s a taste of generic spices as an aftertaste.  None of the particular spices stand out, but there’s the sensation of clove, and a tiny burn from possibly a little pepper.

So, it’s very yummy, but a little less spicy than I was hoping.  If it wasn’t caffeinated, I could see drinking this at night as a soother.

I wanted to make sure it wasn’t the stovetop method somehow skewing the flavor of this tea.  So I brewed it like a regular cup of tea as well.  And no, it does MUCH better brewed stove top method.

Prepare for something lovely.  It’s a great cuppa.  Just don’t expect a lot of spice, and revel in the chocolate.

You can purchase the Chocolate Chai directly from the Mark T. Wendall Tea Company website.

This tea from Shanti Tea is aptly named “Red Chocolate” as it is made of Rooibos (Red Bush) and cocoa shells. Rooibos is a herbal tea that grows naturally in the wild in South Africa. It is naturally caffeine-free which makes it a perfect beverage for the evening as well as for kids and expectant moms.

Right when you open the bag, your senses are treated with an aroma that is similar to red wine, on account of the mix of aromas coming off the rooibos and the chocolate. It smells almost like the liquor inside the cherry-filled chocolates.

When it is steeped the liquor is a lovely, bright, coppery orange infusion. The scent becomes very chocolaty, and at times if I smell it for an extended period of time, it can even become kind of heady. The taste, however, is not as it smells. It does not taste like liquor, so don’t worry you won’t get tipsy from drinking this!:) Rooibos is very forgiving; it’s hard to steep this incorrectly. As a matter of fact you can steep it for as long as you want. Extended steeping will make the infusion darker but it will not get bitter. I recommend steeping 1 heaping teaspoon per 8oz for 4-6 minutes with boiling water. It doesn’t taste like many flavoured teas where any one element of the tea stands out and overpowers the other tastes. The chocolate and rooibos blend well into a singular taste where you don’t know where one begins and the other ends. It is quite natural in this way. For anyone looking for unique, lasting aromas and subtle, natural tastes, I would recommend this tea.

You can purchase the Red Chocolate directly from the Shanti Tea website.

From what I can tell of the leaf, it contains cardamon, what looks like yerba mate, pu-erh, and cocoa. The aroma has chocolate, cardamon, and ginger notes.

The steeping instructions call for one cup of boiling water, one cup of boiling milk, to mix in the ingredients and to let it steep for 3 to 5 minutes. Sweeten to taste.

I did not add any sugar; the taste was fine as it is and I think better without it. The chocolate notes rounded out the ginger and spice that peeks through ever so slightly. It has a sort of grounded, chocolate, round, creaminess with a bit of hui gan bitterness at the end after you swallow which I think can be on account of the pu-erh bits mixed with the cocoa. I think adding sugar would ruin the taste as it would give it a sharpness which does not complement the taste of this beverage. The rounded, soft taste without the edge suits the creaminess and milky mouthfeel, with only the peeks of spice and ginger.

I would recommend only letting the ingredients steep in the milk and boiling water for the suggested 3-5 minutes then strain out all the ingredients from the pot. Do not let the ingredients sit in the solution as it will make the beverage taste very gingery and strong hui gan bitterness.

I like this blend. When I first read chai with pu-erh I thought that it would be a catastrophe but it works! If steeped correctly, it’s like a creamy (unsweetened) cocoa, with hui gan bitterness and the occasional peeks of spice and ginger to liven up your taste buds but still overall a soft and round beverage.

You can purchase the Chocolate Chai directly from the Rishi Tea website.