Flavors from left to right: houjicha, apple tea, darjeeling, earl grey, matcha.
Kohakutō is made by mixing kanten (agar, jelly made from seaweed) with sugar and then dried for a few days. During this drying process, some of the sugar would seep out and create a thin crunchy layer on the outside, while the jelly mix inside stays juicy.
This autumn version is cut into maple leaf shape and flavored with 5 different flavors of tea. They are carefully cut by hand and then dried for at least two days.
Best-before date: 1 month
Kanten (seaweed jelly)