A sakura (cherry blossom) tea. This tea was made by pickling and drying mid to late spring cherry blossoms. To prepare the tea, all one needs to do is to drop a couple of these blossoms into a cup of hot water and watch the blossoms unfurl (*Please see instructions below). While it may not be common today, this type of tea was traditionally drunk at weddings and other celebratory occasions like the obukucha. The tea will have a subtle, floral aroma and is slightly salty in flavor. Please enjoy to celebrate new beginnings!
- Ingredients: Sakura blossoms, pickling (Japanese plum vinegar, salt)
- Net weight: 40g
- Best by date: Feb 3, 2021
- Region: Sakura from Kanagawa
- Manufacturer: Marui Shokuhin
Serving size: 100g
- Energy: 26 Calories
- Protein: 1.2g
- Fat: 0.3g
- Carbohydrates: 4.7g
- Salt: 55.88g (before washing)
- The salt makes this a very strong tea if not diluted, so we recommend taking one blossom and soaking it in lukewarm water for 3 minutes. The salt will dissolve into the water. Keep this water to adjust flavor.
- Take the blossom, and place it in your tea, or in hot water if you want to enjoy the flavor alone. Use the water from step 1 to strengthen the flavor if you find it too weak.
- This also makes a beautiful garnishing for pastries or other dishes!
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