Aug 31, 2006
I stopped by 3CUPS recently, and manager Badi, knowing of my unsatisfactory experience at another Chapel Hill coffeeshop, offered me a cup of chai. I sat in a corner of the shop, reading the New Yorker, sipping the drink. At first, I thought it was weak and thin, but once I realized that chai doesn’t have to be overpowered by the spices (usually cinnamon, cardamom, pepper and cloves) or saturated with the fats of the milk, I focused on the delicate tea base of the drink.
“What would you change about it?” Badi asked. I don’t know that I’d change anything about it, though I’d warn customers that if they’re looking for a tongue-biting spiced drink, this isn’t it. This chai is subtle and gentle.
Anton Zuiker ☄
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