○ Sweet syrup with a slight cinnamon scent in the taste of roasted tea (roasted tea) The scent of cinnamon comes after the moderate aroma of roasted tea. It can be used as a syrup for shaved ice, as well as a dessert sauce rather than a syrup, such as warabi mochi, sweet potatoes, pudding, pancakes, and white balls. It is based on beet sugar, and is characterized by the aroma of roasted tea and a slight scent of cinnamon in a gentle sweetness. The syrup, which does not use any additives, is made entirely by hand, sticking to the ingredients. ○ Uses Sayama roasted tea from Tokorozawa City, Saitama Prefecture. The roasted tea used in the roasted tea cinnamon syrup is made from Sayama roasted tea from Tokorozawa City, Saitama Prefecture. The main production area of tea in Saitama Prefecture is cultivated in the Sayama Hills area centered on Iruma City, Tokorozawa City, and Sayama City in the western part of the prefecture. It was from the middle of the Edo period that tea trees were planted in what is now Kawagoe ("Kawagoe"), and tea cultivation began to flourish, and it is said to be the beginning of the current "Sayama tea". ○ Shake well before using. The most delicious roasted tea and cinnamon will settle at the bottom of the bottle. Before using, shake the jar well from side to side to mix the deliciousness thoroughly before use. Don't forget to tighten the cap when shaking the bottle. ○ What is the combination of roasted tea and cinnamon? The "roast" in roasted tea is the "roasting" in "roasting". Sencha and bancha are roasted over high heat to give them a fragrant aroma and depth of taste. Cinnamon as a spice is made by peeling off the inner bark of trees and drying them. It has a unique sweet taste and aroma, as well as a faint pungent taste. Both have a mellow and sweet taste, but the aroma and pungency in them are expressed as an exquisite and deep taste, making it a perfect syrup. ○ The color is Shizuoka, the scent is Uji, and the taste is Sayama. There are various tea production areas throughout Japan, but the deep taste that is characteristic of Sayama tea is characterized by overcoming the cold winter, and it is said that the unique finishing technique called "Sayama Hiiri" makes it a sweet and rich tea. "Burning" is a process in which heat is applied at the finishing stage of tea to thoroughly dry it to improve its shelf life, and at the same time, it generates a heated aroma to improve the taste and aroma, so please enjoy the unique aroma and taste of tea, or rather, the unique aroma and taste of Sayama tea.