*Individual samples are also available. If you wish, please feel free to consult via chat. [Mystery born in the Amazon jungle Organic Cacao tea made with native cacao . History and Cultural Background Cacao trees are considered native to the Amazon region and have been cultivated since ancient times. Indigenous people treasure cacao as a "gift from God," and their knowledge and skills are applied to modern organic cultivation. • Traditional cultivation techniques Farmers in the Amazon region cultivate cacao using traditional methods based on years of experience, with organic farming methods that do not use chemical fertilizers being mainstream. ・Biodiversity and natural pest control The Amazon is one of the world's most biodiverse regions and offers many advantages to cacao cultivation. • Pest and disease suppression: Because of the diverse presence of organisms, insects and animals—natural enemies of pests—maintain balance and grow alongside nature without the use of pesticides. (Same as Sado's circular farming method) • Insects that help pollinate: Cacao flowers are very small, and certain insects—especially bees and small flies—help with pollination. The Amazon's rich ecosystem supports the activities of these insects. How Cacao Tea Is Made________________________________________ Cacao tea is a tea made from the outer shells of cacao beans and cacao nibs, offering a fragrant, chocolate-like flavor. The process of completing cacao tea begins with harvesting the beans, then goes through fermentation, drying, roasting, and other processes before turning it into a product. 1. Cacao Harvest We harvest the **cacao pods (fruit)** from the cacao trees. Cacao pods are about the size of a banana and come in colors such as yellow, red, and orange. • Harvest period: Cacao trees bear fruit year-round, but mainly have large harvest periods twice a year. • Hand-harvested: Because cocoa pods are very hard, skilled farmers cut them by hand using knives and tools. 2. Extraction and Fermentation of Cacao Beans The harvested cacao pods are split, and the cacao beans and pulp inside are removed. • Fermentation: The removed cacao beans are wrapped in banana leaves or wooden boxes and fermented for 5 to 7 days. Fermentation is important to bring out the flavor and aroma of the beans and to reduce bitterness. • Pulp breakdown: During fermentation, the pulp around the cacao beans breaks down, forming a unique aroma inside the beans. 3. Drying After fermentation, the cacao beans are sun-dried or machine-dried. • Sun-drying: Cacao beans are spread out and dried in sunlight for 2 to 3 weeks. It's important to stir regularly to dry evenly. • Moisture adjustment: Drying reduces the moisture content of the cacao beans to about 7% or less, making them easier to store. 4. Roasting The dried cacao beans are roasted to bring out their aroma and flavor. • Roasting temperature and time: Roasting is adjusted according to the size of the beans and their intended use. Usually, roasting is done at 120~150°C for 15~30 minutes. • Adjust flavor: The longer the roasting time, the richer the flavor of the cacao beans, but be careful not to over-roast them as bitterness can be intense. 5. Cracking and Winnowing After roasting, the cacao beans undergo cracking and winnowing. • Cracking: Break open the hard outer shell of the cacao beans to remove the cacao nibs inside. The outer shell (cacao husk) is also used for cacao tea. • Winnowing: Use wind power or a sieve to separate the cacao nibs from the outer shell. This outer shell is the main ingredient for cocoa tea. 6. Processing Cacao tea is mainly made using cacao husks (outer shells). Cacao Husk is lightly crushed and dried, and used as tea leaves. Nutritional Value of Cacao Tea 1. Polyphenols Cacao tea is especially rich in flavonoid polyphenols. Cocoa polyphenols have powerful antioxidant properties and are expected to provide the following benefits: • Antioxidant effect: Neutralizes reactive oxygen species and prevents cellular aging. • Lowers blood pressure: Dilates blood vessels and supports normalization of blood pressure. • Improved blood circulation: Enhances blood circulation and reduces the risk of cardiovascular disease. 2. Theobromine Cacao tea contains a compound called theobromine. Theobromine is a cacao-specific alkaloid with the following effects: • Relaxation effect: It has effects similar to caffeine but is less stimulating and provides a relaxing sensation. • Vasodilation: It dilates blood vessels and gently lowers blood pressure. • Mild diuretic effect: Helps regulate body fluids and reduces swelling. 3. Magnesium Cacao tea also contains magnesium, which is found in cacao. Magnesium plays the following important roles: • Muscle relaxation: Prevents muscle spasms and has a relaxing effect. • Supports energy metabolism: Involved in energy production and enzyme activation. • Stress reduction: Magnesium suppresses the secretion of stress hormones and has a relaxing effect. 4. Iron • Cacao tea also contains a small amount of iron, which may help prevent anemia. • Prevention of anemia: Iron is essential for red blood cell production and supports oxygen transport capacity. 5. Low calorie • Cacao tea is very low-calorie as long as sugar and milk are not added, making it suitable for those on a diet. • Calories: Cacao tea itself contains almost no calories (usually less than 0.2 kcal per cup). 6. Low in caffeine • Cacao tea contains very little caffeine, so it's safe to drink before bed. • Sleep support: With less caffeine stimulation, it has a relaxing effect and is suitable for nighttime consumption. Michelin-starred restaurant　 A flavor supported by top chefs, Evangelio Co., Ltd.'s Organic Cacao tea Since 2016, we have adopted the restaurant of Chef Kotaro Meguro of Daikanyama's 'Abysse,' which inherits world-class French techniques that have earned Michelin one-star stars for eight consecutive years and creates new flavors. Comments "The aroma stands out for the unique roasted aroma of cacao, with gentle nutty notes reminiscent of hazelnuts and almonds. Additionally, a bitter aroma reminiscent of dark chocolate lingers, with subtle earthy notes and damp wood nuances that evoke the richness of nature. The flavor is dominated by a bitter, delicate bitterness, which adds an elegant depth. Additionally, the addition of cacao's distinctive fruity acidity brings brightness and a refreshing sensation to the taste, balancing the overall taste. Since no sugar is used, it has no sweetness, but that allows you to enjoy the pure flavor of the ingredients themselves. The aftertaste leaves a subtle flavor reminiscent of dried fruit, sometimes with nuances reminiscent of figs and raisins. The mouthfeel is smooth, without the strong astringency of tea, and the body that spreads the moment you drink is firm, providing a pleasant satisfaction without being too light. Furthermore, cacao tea has the potential to offer excellent qualities in food pairing. It pairs perfectly with nuts, dried fruits, and dark chocolate sweets. It also harmonizes with spicy dishes and smoky cheeses, highlighting its broad versatility. Due to its complex and deep flavor, cacao tea is a simple yet deeply profound beverage that can be enjoyed not only as a drink but also as a flavor for desserts and dishes. The emotion you get from that cup awakens a heart that cherishes ingredients and creative inspiration." How to Enjoy Cacao Tea Deliciously Delicious ways to drink and customize cacao tea Cacao tea can be enjoyed as is, but with a little creativity, it can bring out an even deeper flavor. Below are recommended ways to enjoy it and how to arrange it. 1. Simple way to drink • Enjoy hot: When thoroughly brewed with hot water, the rich aroma and bitter flavor of cacao stand out. A recommended brewing time is 5 to 7 minutes. • Chilled for iced tea: Brew it richer and add ice for a refreshing iced tea. Its light bitterness is perfect for hot seasons. 2. Arrangement Methods • Milk Tea: Adding warmed milk adds a mellow flavor and tastes close to hot chocolate. It can also be enjoyed deliciously with plant-based milks (almond milk or oat milk). • Honey Cacao Tea: Adding honey gives the bitter cacao a gentle sweetness, making it a drink enjoyed by both kids and adults. • Spice-filled: Adding cinnamon or nutmeg enhances the warming aroma, making it a perfect flavor for winter. • Cocktail-style Arrangement: Adding a small amount of rum or kahlúa to extracted cacao tea transforms it into a luxurious drink for adults. • Cacao Ginger Ale: Brew cacao tea to a strong sauce and enjoy it with ginger ale in a 1:4 ratio. What seems like a mysterious combination transforms into a blissful drink. Dishes that go well with cacao tea The bitter and deep flavor of cacao tea pairs perfectly with the following dishes. 1. Spicy Dishes o Curry: It pairs especially well with spicy Indian and Thai curries. The bitterness of cacao enhances the aroma of the spices. o Moroccan cuisine: Tagine dishes made with dried fruits and nuts harmonize with the fruity acidity of cacao tea. 2. Meat Dishes o Grilled steak: The bitterness of cacao enhances the savory flavor of the lean meat, creating a luxurious combination. 3. Light Meals o Cheese Plate: Paired with smoked or blue cheese, it enriches the layers of aroma. o Nuts and crackers: They pair well with rustic snacks. Sweets that go well with cacao tea Cacao tea is especially recommended when paired with sweets that aren't too sweet. 1. Dark Chocolate Flavors o Pair it with bitter gateau chocolat or rich dark chocolate mousse for a layered flavor. 2. Fruit Sweets o Orange Cake: The citrus freshness enhances the bitterness of cocoa tea. o Pound cake with dried fruits: Cakes made with raisins or figs pair perfectly. 3. Sweets Using Nuts o Almond biscotti and hazelnut tarts are perfect pairings for the nutty aroma and cocoa tea. 4. Bittersweet Cookies o Enjoy it with mildly sweet baked goods like cocoa cookies and whole wheat cookies.