Organic tea leaves grown in the natural rhythm of the Nara Tsukigase Health Tea Garden are blended with Costa Rican cacao husks (cacao bean skins). It is a gentle taste of sencha with the flavor of sencha and the flavor of cacao. It is used as a welcome drink at the hotel "GOOD NATURE HOTEL KYOTO" that has obtained WELL certification (V1) with a gold rank. 〇 A wonderful encounter between organic sencha and cacao husk. Based on the tea leaves of organic sencha from Nara Tsukigase Health Tea Garden, Cacao Husk from Costa Rica is added to add the aroma of cacao. It is a sencha that gives you a sense of satisfaction when you drink it, and is characterized by a gentle flavor that does not interfere with the strong flavor of cacao. In addition, cacao contains epicatechin, a type of polyphenol that helps the action of serotonin, which is called the "happy hormone" and has a relaxing effect, making it a material that is pleasant to drink and is gentle on the body. Normally, the astringency of tea is suppressed by "cooling the water" when brewing tea, but this cacao tea is characterized by a gentle mouthfeel with little astringency even if hot water is poured. Please enjoy the gorgeous flavor of softly scented cacao as an accompaniment to your relaxing time. * Fragrances are not used. 〇 Manufacture of products that are friendly to both people and the environment. The cacao series, which uses cacao husks (cacao bean skins), is not only delicious, but also upcycling is one of its important objectives. When making bean-to-bar chocolate, cocoa husks, which make up about 30% of cocoa beans, are rarely utilized. Therefore, we are developing upcycled products that find value in cacao husks. By using these products, we contribute to reducing (reducing the amount of wasted waste as much as possible). We believe that purchasing whole cacao will lead to high-quality production. 〇 "GOOD CACAO" series. The "GOOD CACAO" series brings out the full charm of cacao, such as the soothing aroma of high-quality cacao purchased directly from producers who can see the face, and the unique richness and umami that create depth of taste. Not to mention cacao nibs, but also to the flavorful husk (cacao bean skin) created in the process of making bean-to-bar chocolate. Based on the concept of "all cacao is delicious," we will deliver a "cacao-scented moment" that will relieve your mind and body, which will also lead to cacao upcycling.