Pop Japan

More popularly known in Japan as sakurayu or sakuracha, the cherry blossom tea is an herbal infusion drink made by letting some pickled sakura petals seep into hot water. These petals used in this infusion are harvested during Japan's pink season, spring. When the cherry trees are in full-bloom, around mid to late spring, tea-makers harvest them and remove them from the calyxes. These are then preserved in plum vinegars with salt. After several days of fermentation, the cherry blossoms are sun dried and packed for distribution to the market or for home-enjoyment.

Photo by Suguri F. Licensed under Creative Commons. (https://creativecommons.org/licenses/by-sa/3.0/deed.en)

Tags: drink, japanese drink, sakurayu, sakuracha, pickled sakura petals, herbal infusion, plum vinegar, salt, spring in japan, cherry blossoms, home enjoyment