Japanse Thee

Sakura Cha

Salt-pickled Cherry Blossoms

Drop a sakura flower in a cup of cold water to get rid of the excess salt and pick it up with chopsticks or tweezers. Drop the flower in a small cup or heat-resistant glass filled with 100-150 ml boiling hot water, according to taste. Let it cool down to drinking temperature.

The edible sakura flowers can also be used to decorate onigiri (rice balls), tofu, sweets and desserts.

Ingredients: Sakura (Japanese cherry) flowers, salt, Japanese plum vinegar

Net weight: 40g

Best before end: Juni 2025