Sakura Bloom
Sakura Bloom
Sakura Bloom
$27.00

Sakura Bloom

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Light and smooth floral infusion with notes of plum and salt

The transient beauty of the cherry blossom can be enjoyed any time of year with our Sakura Bloom, a stunning infusion that is as delightful on the palate as it is on the eyes. Made with cherry blossoms that have been preserved in salt and plum vinegar, the tisane is light and smooth. When brewed, delicate pink flowers open to reveal floral notes, plum undertones and a mild saltiness that is beloved across Japan.

Before preparing, gently rinse excess salt from two or three blossoms. (See brewing instructions below.) Try adding to sencha or genmaicha tea for a uniquely Japanese spring flavor. Or, get a little experimental and try them in cocktails and culinary creations.

Contents: Preserved cherry blossoms (herbal tea)

Origin: Odawara, Kanagawa, Japan

Harvest: Spring 2019

Tasting Notes: Floral, salty, plum, light, smooth, spring

Representing the ephemeral nature of life, sakura – or cherry blossoms – bloom en masse every spring for a short week or two, blanketing Japan in a sea of pink and white before being washed away by the rain or blown from the branches by the wind.

Sakura cha (cherry blossom tea) is a very special traditional Japanese infusion that pays tribute to these iconic flowers. To make the herbal tea, the blossoms are placed in ume plum vinegar and salt and are left to infuse for three to four weeks. The unique beverage is believed to represent new beginnings, and is thus often served at weddings and during other special occasions.

Cherry Blossom Tea Gachi

Our Sakura tea comes from the town of Odawara in Japan’s Kanagawa Prefecture. The region is known for its stunning seaside vistas, fresh air and bountiful cherry blossom trees.

The blossoms are harvested during the very brief blooming period – typically 14 days or less – between late March and early April. But the pickling process used to preserve them allows the tea to be enjoyed all year round.

 

 

 

  • Place 2-3 flowers in a bowl of warm water for about 5 minutes. Remove blossoms from bowl. Reserve salted water and set aside.
  • Very gently pour 4oz water heated to approximately 160 degrees Fahrenheit over flowers.
  • Let steep for approximately 5 minutes. Add a tiny bit of salted water to taste.
  • Enjoy. Reinfuse flowers 2 to 3 times.

      Tea is packaged in Japan in a heat-sealed foil bag. 

      Tea Story

      Representing the ephemeral nature of life, sakura – or cherry blossoms – bloom en masse every spring for a short week or two, blanketing Japan in a sea of pink and white before being washed away by the rain or blown from the branches by the wind.

      Sakura cha (cherry blossom tea) is a very special traditional Japanese infusion that pays tribute to these iconic flowers. To make the herbal tea, the blossoms are placed in ume plum vinegar and salt and are left to infuse for three to four weeks. The unique beverage is believed to represent new beginnings, and is thus often served at weddings and during other special occasions.

      About the Grower

      Cherry Blossom Tea Gachi

      Our Sakura tea comes from the town of Odawara in Japan’s Kanagawa Prefecture. The region is known for its stunning seaside vistas, fresh air and bountiful cherry blossom trees.

      The blossoms are harvested during the very brief blooming period – typically 14 days or less – between late March and early April. But the pickling process used to preserve them allows the tea to be enjoyed all year round.

       

       

       

      Brewing Instructions

      • Place 2-3 flowers in a bowl of warm water for about 5 minutes. Remove blossoms from bowl. Reserve salted water and set aside.
      • Very gently pour 4oz water heated to approximately 160 degrees Fahrenheit over flowers.
      • Let steep for approximately 5 minutes. Add a tiny bit of salted water to taste.
      • Enjoy. Reinfuse flowers 2 to 3 times.

          Packaging

          Tea is packaged in Japan in a heat-sealed foil bag.