Cherry Blossoms, Or Sakura, Can Be Admired Especially During Spring Time In April, But Their Flavor Can Be Enjoyed Year-Round For Centuries, Cherry Blossoms Are Pickled And Preserved By Soaking Them In Ume Plum Vinegar To Preserve The Beautiful Pink Color Pickled Cherry Blossoms Are Originally Used To Make Sakura Tea, Which Is Used On Special Occasions Such As Weddings, To Celebrate New Beginnings And Beauty When Cooked Together With Rice It Not Only Creates A Beautiful Colorful Contrast But The Rice Also Absorbs The Flowery Aromas Of The Cherry Blossoms Nowadays Pickled Sakura Also Make Their Way Into The World Of Deserts And Even Cosmetics From Bath Bombs, Lattes And Ice Cream, You Will Now Be Able To Make Them At Home Using Our Traditionally Preserved Sakura Salt-Removal Step: 1Pick Up 2 To 5 Pcs Cherry Blossoms Into Hot Water 2Wait About 5 Min, Remove Water 3Pour In Hot Water Again 4Drink It With Honey Or Decorated In Cake Note: This Cherry Bloosom Tea Is Mainly For Decoration, Please Do Not Drink Or Eat Too Much
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