Sakurayu

Pickled blossoms

A cup of sakurayu

Sakurayu (桜湯) or cherry blossom tea is a Japanese beverage created by mixing pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.

Preparation

The main ingredient, cherry blossoms petals, are harvested when the cherry trees bloom from mid to late spring. ^[1] After the calyxes are removed, the petals are then pickled in plum vinegar & salt and the product subsequently dried. The dried cherry blossoms are then stored or sealed in tea packets and sold.

In order to produce sakurayu, a few such dried, salt-pickled blossoms must be sprinkled into a cup of hot water. Once covered in hot water, the collapsed petals unfurl and float.^[2] The herbal tea is then allowed to steep until the flavor reaches its desired intensity. The resulting drink tastes slightly salty.^[3]

When Sakurayu is served

There is a Japanese expression "Ocha wo Nigosu". “Ocha” is green tea, and “Nigosu” means to make unclear. So the term itself will literally translate to “tea which is not clear”. However, the meaning of this expression is to “be evasive”, “be vague”, “non-committal”, which is not appropriate for Weddings. That is why green tea are not served at weddings, and instead serve “Sakura-yu”. “Sakura” represents “Beginning”, so it’s most appropriate for weddings.

See Also

• Cherry blossom
• Sakuramochi
• Hanami
• Kuzuyu

References

1. ^ Teaviews on Cherry Blossom Tea
2. ^ Cherry Blossom Tea
3. ^ Sakura Tea