Okinawa Kogyo High School and Okiko Pan Co. bakery have jointly developed a cake using Okinawan sanpin cha (local jasmine tea) “Ryukyu no Hana” and shiqwasa juice as major ingredients. The cake went for sale at supermarkets and convenience stores on Okinawa from Mar. 14.

The cake was developed by a group of eight 3rd grade students of life environment studies at Okinawa Kogyo High School. They extracted the essence of the tea by boiling it in milk, then mixed it with powdered jasmine tea into a dough, and covered it with shiqwasa (flat lemon) juice and sugar.

The creators describe the taste as a combination of the fragrance of champin cha and refreshing sour taste of the shiqwasa spreading in the mouth. The aim was to emphasize the combination of the taste and the soft texture.

The students also learned how to do the market research and advertisement from Noise Value, a branding consultant company, and designed the package and promotion video by themselves.

The target is to sell 80,000 cakes a year. The cakes are priced ¥108 each (including tax).

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