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I got this from Christina about a year ago and am only trying it now. Thank you Christina! I decided to use the leaf to try this as a coconut milk latte since I thought the sweet coconut would compliment the roast of the houjicha and the spices nicely. I ended up doing a 50/50 split of coconut milk and regular milk since the coconut milk is so thick and though this is and alright latte, I think I just don’t like working with coconut milk. It’s high in fat so this is very creamy and though there is a coconut flavor here it is subtle and not really what I hoped for which makes this feel like wasted calories.
The tea itself, despite age, has a good dose of that toasty houjicha base and there is a nice and smooth cinnamon/nutmeg flavor floating in the mix. It’s definitely a holiday tea but I don’t know if I would have immediately pinpointed this as gingerbread without guidance from the name. I guess there is some ginger flavor here also but not much and the notion of baked goods is lacking. I don’t want to rate this though because age could be at play here as could the use of coconut milk so even though this was just okay, it could be due to my choices as opposed to a reflection on the tea.
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Just have to see if I have pumpkin purée and then I can use the coconut milk for this: http://blog.davidstea.com/en/pumpkin-chai-maple-latte/
I found this one to have a bit of a dusty flavour, as in toasty and dusty. However, I am not all that familiar with houjicha.
Just have to see if I have pumpkin purée and then I can use the coconut milk for this: http://blog.davidstea.com/en/pumpkin-chai-maple-latte/
I found this one to have a bit of a dusty flavour, as in toasty and dusty. However, I am not all that familiar with houjicha.