The traditional version of Sakurayu is fresh cherry blossoms preserved with plum vinegar and salt. Symbolic of new beginnings, Sakurayu makes a slightly salty, floral herbal tea on its own or as a striking component in a tea blend. Shake off excess salt and rinse prior to brewing. This versatile flower also makes a unique garnish for savory dishes, such as onigiri, and specialty desserts, such as sakura mochi.
- Origin: Wazuka (processing), Odawara (cherry blossoms)
- Harvest date: Spring 2022
- Serving size: 2–3 petals per cup; double the amount for standard kyusu or glass teapot
Recommended vessel: glass teaware for easy viewing
Ingredients: cherry blossoms, salt, plum vinegar
What is a reserve tea? Reserve teas are teas that offer in limited quantities due to the availability of the tea itself.
My first time trying traditional salt-preserved sakura blossoms, and the taste is a subtle salty floral on its own as a tea. You can catch the aroma when you combine it with green tea, and the blossoms look gorgeous in a teapot! I used 2 blossoms for a 5-6 cup teapot.