Yesterday I uncovered this gem in my cupboard, a tea made of cherry blossoms preserved in salt that my sister-in-law Misa gave me last year. It is called Sakurayu and is substituted for green tea at special occasions like weddings.
I had enjoyed it for a while, but as I didn’t drink tea as often in those days it eventually got hidden behind other things in the cupboard and forgotten. (Active baby who insists on being held much of the time + hot beverage = recipe for disaster!)
It was the perfect time to make the rediscovery! Spring (and therefor cherry blossom season) has arrived, and I can now enjoy a hot drink around Eli without likely mishap. It was so nice to find this unusual and special treat again.
You could rinse the salt off beforehand I suppose, but I just brush the flowers off a bit. I like the salty taste combined with the subtle sweet and tart cherry flavor. We’ve also been battling a string of viruses here lately and drinking this tea a little bit salty feels good on a sore throat.
Most of all I love to see the flowers bloom when placed in the water. So beautiful and relaxing!
And drinking this tea makes me feel a little bit closer to my brother and his wife who are now living in Kyoto.
As I wrote this post, I found I wanted to learn more about cherry blossom (Sakura) season. One of the first articles I hit upon was this one from abcnews. It was there I learned that this month is the 100 year anniversary of the 1912 gift of 3,000 cherry trees given to Washington DC by the city of Tokyo.
The National Cherry Blossom Festival, running annually since 1937, is now in full swing.
- Why do the Japanese love cherry blossoms? (ayadijkwel.wordpress.com)
- Cherry Blossoms, the very first. (jillpaints.wordpress.com)
- Cherry Blossoms (idlamit.wordpress.com)
- Cherry Blossoms Peak in DC (distriction.com)
- Cherry Blossom Festival 2012 (dailypics.co.cc)