It is a chai syrup using Chiran black tea "Yumefuki" from TEALAN Satsuma British Pavilion in Minamikyushu City, Kagoshima Prefecture. Satsuma and tea have a long history, dating back to the Satsuma clan students studying in the UK. Tomoatsu Goshiro, who was one of the international students, suggested that Japan also make black tea in order to export it to Europe and the United States in order to earn foreign currency. After the Meiji Restoration, tea plants brought from India were taken over by the new government and planted in Kagoshima, which was the beginning of Japanese black tea produced in Kagoshima. In 2000, Kyoko Tanaka, the former director of the Satsuma British Pavilion, came across Benifuki. Benifuki is a variety that was born at the Makurazaki Tea Industry Experiment Station. Fascinated by its aroma and taste, Mr. Tanaka decided to clear the mountain, plant seedlings one by one, and make tea with sockeye fuki. All hand-picked tea leaves are finished in-house. In 2007, he exhibited "Yumefuki" at the Great Taste Awards in the UK, and won the first gold award for both Japan and Japan black tea. By combining spices with the Japanese black tea "Yumefuki" that Minami Satsuma is proud of, we have finished it in chai syrup that is characterized by the elegance of black tea and the refreshing and spicy aroma of spices. Using two types of sugar, cane sugar from Kikai Island and granulated sugar derived from 100% beet sugar from Hokkaido, you can easily enjoy authentic chai with a rich and refreshing sweetness that is satisfying. You can mix it with milk or sparkling water and enjoy it hot or iced. ~Recommended ratio~ Syrup 1: Milk 5. If you like sweetness, we also recommend syrup 1: milk 4. If you divide it with carbonated water, you will get a refreshing mouth.