It uses Japanese hojicha tea and plant-based rice milk to create a light and fluffy mylk froth and has the aroma of roasted tea. It is then added with rich chocolate and hand-made chestnut puree as the foundation and served with smooth and mellow Golden Oat Mylk, topped with burnt caramelised vegan mochi, the aroma of sweetness instantly overflows.

This winter healing drink is based on the elegant and fragrant cacao tea which is imported from Tanzania. This specialty tea is made from natural cocoa bean shells through roasting and grinding processes, which also reduces food waste.