Created by a mystery in the Amazon jungle Organic Cacao tea using the original cacao . History and cultural context The cacao tree is said to have originated in the Amazon region and has been cultivated since ancient times. Indigenous peoples prized cacao as a "gift from the gods," and their knowledge and skills are also used in modern organic cultivation. • Traditional cultivation techniques Farmers in the Amazon region grow cacao using traditional methods based on years of experience, and organic farming methods that do not use chemical fertilizers are the mainstream. ・Biodiversity and natural control The Amazon is one of the most biodiverse regions in the world, and cocoa cultivation offers many benefits. • Pest and disease suppression: Due to the presence of a diverse range of organisms, insects and animals, which are natural enemies of pests, maintain a natural balance and grow with nature without the use of pesticides. (Same as Sado's recycling-based farming method) • Insects that help pollinate: Cocoa flowers are very small, and certain insects (especially bees and small flies) help pollinate. The rich ecosystem of the Amazon supports the activity of these insects. Until cacao tea is made________________________________________ Cacao tea is a tea that is made using the outer shells of cacao beans and cacao nibs and has a fragrant and chocolatey flavor. The process of completing cacao tea begins with harvesting cacao beans, and then goes through processes such as fermentation, drying, and roasting to make it into a product. 1. Cocoa harvest Harvest cocoa pods (fruits) from cacao trees. Cacao pods are about the size of a banana and come in yellow, red, and orange colors. • Harvest time: Cacao trees bear fruit all year round, but there are two main big harvest seasons a year. • Harvested by hand: Cacao pods are very hard, so they are cut by hand by skilled farmers using knives and tools. 2. Extraction and fermentation of cocoa beans The harvested cocoa pods are cracked and the cocoa beans and pulp inside are taken out. • Fermentation: The extracted cocoa beans are wrapped in banana leaves or wooden boxes and fermented for 5-7 days. Fermentation is important to bring out the flavor and aroma of the beans and reduce bitterness. • Pulp decomposition: During the fermentation process, the pulp around the cocoa beans is broken down, forming a unique aroma in the beans. 3. Drying After fermentation, cacao beans are dried in the sun or by machine drying. • Sun-dried: Cocoa beans are spread out and dried in the sun for 2-3 weeks. It is important to stir regularly so that it dries evenly. • Moisture control: Drying reduces the moisture content of cocoa beans to about 7% or less, allowing them to be preserved. 4. Roasting Dried cocoa beans are roasted to bring out the aroma and flavor. • Roasting Temperature and Time: Roasting is adjusted in temperature and time depending on the size and purpose of the beans. Normally, it is roasted at 120~150 degrees for 15~30 minutes. • Flavor adjustment: The longer the roasting time, the richer the flavor of the cocoa beans will be, but be careful not to burn too much, as the bitterness will be stronger. 5. Cracking and Winno Wing After roasting, the cocoa beans are cracked and winowed (sorted). • Cracking: Crack the hard outer shell of the cocoa beans to remove the cocoa nibs inside. For cocoa tea, an outer shell (cocoa husk) is also used. • Winno Wing: Use wind or sieve to separate the cocoa nibs from the outer shell. This outer shell is the main raw material for cacao tea. 6. Processing Cacao tea is mainly made using cacao husks (outer shells). Cacao husks are lightly crushed and dried, and are used as they are like tea leaves. Nutritional value of Cacao tea 1. Polyphenols Cacao tea is especially rich in flavonoid polyphenols. Cocoa polyphenols have powerful antioxidant properties and may have the following effects: • Antioxidant effect: neutralizes active oxygen and prevents cell aging. • Lowering blood pressure: dilates blood vessels and supports the normalization of blood pressure. • Improved blood flow: improves blood circulation and reduces the risk of cardiovascular disease. 2. Theobromine Cacao tea contains an ingredient called theobromine. Theobromine is a unique cacao-specific alkaloid that has the following effects: • Relaxing: It acts similar to caffeine, but is less stimulating than caffeine and provides a sense of relaxation. • Vasodilator: It has the effect of widening blood vessels and gently lowering blood pressure. • Light Diuretic: Helps regulate water in the body and helps reduce swelling. 3. Magnesium Cacao tea also contains magnesium, which is found in cacao. Magnesium plays an important role, including: • Muscle Relaxation: Prevents muscle spasms and has a relaxing effect. • Support energy metabolism: involved in energy production and enzyme activation. • Stress reduce: Magnesium reduces 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. • Prevent anemia: Iron is a necessary component for the production of red blood cells and supports the ability to carry oxygen. 5. Low calorie • Cocoa tea is a very low-calorie drink, as long as you don't add sugar or milk, making it a good drink for those on a diet. • Calories: Cacao tea itself contains very few calories (usually less than 0.2 kcal per cup). 6. Low in caffeine • Cacao tea has a very low caffeine content, so it is safe to drink it before bed. • Sleep support: The low stimulation of caffeine has a relaxing effect and is suitable for nighttime consumption. Michelin-starred restaurants　 A taste that is supported by top chefs, Organic Cacao tea from Evan Geneo Co., Ltd. It will be adopted by Chef Kotaro Meguro of "Abysse" in Daikanyama, which inherits the world's top-class French technology that has been awarded one Michelin star for eight consecutive years since 2016 and creates new flavors. comment "The aroma has a distinctive aroma of roasted cacao, with a mild nutty aroma reminiscent of hazelnuts and almonds. In addition, it has a bitter aroma reminiscent of dark chocolate, with hints of earth and damp wood, reminiscent of the richness of nature. The palate is dominated by bitter and delicate bitterness, which is the element that gives it an elegant depth. In addition, the fruity acidity characteristic of cacao is added, bringing brightness and refreshment to the taste and balancing the whole thing. There is no sweetness because it does not use sugar, but it is characterized by the fact that you can enjoy the pure taste of the ingredients themselves. In the aftertaste, a faint flavor of dried fruit remains, and sometimes nuances are felt, especially reminiscent of figs and raisins. The mouthfeel is smooth, there is no strong astringency like black tea, and the body feeling that spreads the moment you drink it is firm, and it is not too light and gives you a pleasant sense of satisfaction. In addition, cacao tea has the potential to have excellent properties for pairing with food. It goes well with nuts, dried fruits, and dark chocolate confectionery. It also harmonizes well with spicy dishes and smoky cheeses, striking out for its wide adaptability. Due to its complex and deep flavor, cacao tea is a simple but very profound drink that can be used not only as a dessert or food flavor but also as a flavor. The excitement that comes from that cup evokes a heart that cares for the material and creative inspiration." How to eat Cacao tea deliciously How to drink cacao tea deliciously and arrange it Cacao tea can be enjoyed on its own, but with a little ingenuity, you can bring out an even deeper flavor. The following are recommended drinking methods and arrangements. 1. Simple way to drink • Enjoy hot: When thoroughly extracted in hot water, the rich aroma and bitter flavor of cacao stand out. The recommended extraction time is 5 to 7 minutes. • Chill for iced tea: Brew thicker and add ice for a refreshing iced tea. The light bitterness is perfect for the hot season. 2. How to arrange • Milk Tea: Adding warmed milk adds mellowness and tastes more like hot chocolate. It can also be enjoyed with plant-based milk (almond milk or oat milk). • Honey Cacao Tea: The addition of honey adds a gentle sweetness to the bitter cacao, making it a cup that can be enjoyed by children and adults alike. • Spiced: The addition of cinnamon or nutmeg adds a warm aroma and makes it the perfect flavor for winter. • Cocktail-inspired twist: Add a small amount of rum or Kahlua to the brewed cacao tea and it will be transformed into an indulgent drink for adults. • Cacao Ginger Ale: Boil cacao tea to a strong consistency and enjoy it in a 1:4 ratio with ginger ale. A seemingly strange combination transforms into a blissful drink. Dishes that go well with cocoa tea The bitter and deep flavor of cacao tea is a perfect accompaniment to the following dishes: 1. Spicy dishes o Curry: It pairs especially well with spiced Indian and Thai curries. The bitterness of cocoa enhances the aroma of spices. o Moroccan cuisine: A tagine dish made with dried fruits and nuts is harmonized with the fruity acidity of cacao tea. 2. Meat dishes o Grilled Steak: The bitterness of the cacao enhances the flavor of the red meat, making it an indulgent combination. 3. Snacks o Cheese Plate: Combine it with smoked or blue cheese for a richer layer of aroma. o Nuts or crackers: They also go well with rustic snacks. Sweets that go well with cacao tea Cacao tea is especially recommended in combination with sweets that are not too sweet. 1. Dark chocolate o Pair it with bitter gateau chocolate or rich dark chocolate mousse for a layering of flavors. 2. Fruit Sweets o Orange Cake: The freshness of citrus enhances the bitterness of cacao tea. o Pound cake with dried fruit: A cake made with raisins or figs is a great match. 3. Sweets made with nuts o Whether it's almond biscotti or hazelnut tart, the aroma of nuts and cacao tea go perfectly together. 4. Bittersweet Cookies o It can be enjoyed with baked goods such as cocoa cookies and whole-wheat cookies that are less sweet.