As a chai tea that brings out the charm of "Asian Botanicals", it is a tea that is mainly blended with hojicha and pigeon grass that are popular in Japan, and oranges, which have been popular as chen peel in China. The classic spices of Indian chai and the sweet aroma of cacao are layered on top of each other, creating a spicy but gentle, gorgeous blend that is perfect for a warm home time in the cold season. In addition to mixing it with milk, it is also recommended to serve it as it is with hot water and drink it like herbal tea. In addition to the white of orange and wheat wheat, pink pepper and green pepper add gorgeousness to the tea leaves peeking out from the package, making it an item that will be appreciated in the holiday season and as a gift. [Product information] Ingredients: Navel orange peel, wheat wheat, cacao nibs, cinnamon, roasted green tea, ginger, anise, cardamom, allspice, green pepper, pink pepper Contents: 79g Storage method: Store in a cool and dark place and consume as soon as possible after opening. Allergen-specific ingredients, etc.: Orange * This product manufacturing plant produces products containing apples, oranges, and nuts. 【Living with the power of plants】Warming up your mind and body, your ally when you want to concentrate In addition to the gorgeous appearance, we also valued the selection of materials such as cinnamon, ginger, and cardamom that warm the mind and body. All of them are spices that are also used in mulled wine and other products, and are reassuring allies in the cold season. Citrus fruits containing allspice, peppers, and vitamin C are selected with the hope of avoiding colds as much as possible. In addition, roasted green tea and cacao nibs are botanicals that I would like to recommend when you want to concentrate and do your best. It should also be useful as a tea when you brew chai between work and switch to "let's take a break and then work again". 【Story】In the land of Izumo, "Hojicha" with umami flavor Tea leaves grown in Shimane, which has few hours of sunshine in Japan, increase chlorophyll in order to take in as much light as possible. This is the same environment as when cultivating matcha and gyokuro, where amino acids and theanine, which is the basis of umami, are increased by the coating that covers the tea tree. The Izumo tea grown in this way is carefully roasted at "Katsukien". 【How to drink】Easy chai that can be brewed without boiling it out in a pot Speaking of chai, it is common to boil it in a pot, but "Holiday Chai" is a concoction that can be completed by simply leaching it with hot water and adding hot milk to make it easier to enjoy. It has a more refreshing and light taste and a delicate aroma of orange. Of course, if you want to bring out the richness and aroma of spices, you can boil it with water and milk and enjoy it deliciously. Another feature of "Holiday Chai" is that you can enjoy it in various ways according to your mood, such as brewing and drinking it only with hot water like blended tea. ● How to brew Amount: 5 teaspoons / Hot water volume: 70 cc of hot water + 120 cc of milk / Steaming time: 6 minutes 1 5 teaspoons of Holiday Chai in a pot. 2 Pour 70cc of hot water at 100°C into the pot and wait 6 minutes. 3 Pour 120cc of milk into a heat-resistant cup and warm it in a microwave oven. Pour 4 into 3 cups with 2 and you're done. Fill with sugar if you like. If you want to make the tea leaves and spices thicker, you can boil it in a pot in the same amount as above and enjoy it deliciously. It is also recommended to enjoy it with straight tea without adding milk. * Fine herbs accumulate at the bottom, so if you scoop it from the bottom or stir the whole thing, you can drink it deliciously until the end.