SAKURACHA 樱花茶

SAKURACHA 樱花茶

10.00

Category: Herbal

Origin: Wazuka, Japan

Harvest: Spring 2019

Sold in 25 gram packaging

Sakuracha (桜茶) is a very special, traditional Japanese infusion that is unlike any other. Sakura is the name for the famous pink cherry blossoms that bloom all over Japan in the spring. The flowers are mixed with ume plum vinegar and salt and is left to infuse for 3-4 weeks. Cherry blossom tea is considered very special in Japan and is mostly served at weddings, as it is believed to represent new beginnings.

Light and smooth, this Sakura Tea is mildly salty with a floral aftertaste and plum undertones. A transparent pink expands in the cup revealing a flowery aroma with hints of the sea.. Its salty taste is common in Japan and the tea is most often used for celebrations and special occasions.

Tasting Notes: hints of sea with floral and plum aroma

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STEEPING INSTRUCTIONS

Whole leaves can take a little longer to steep, but the taste more than makes up for it. 

Every tea is unique and can be brewed in different ways. The chart below is to be used suggestively as a guide for brewing this tea, we think it's a good place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.

Suggested Brewing Method: Gaiwan or Japanese teapot

Remove excess salt on pickled Sakura by flash brewing: add water just off boil to sakuracha, let it sit for 15 seconds & pour out water

2 - 3 pickled cherry blossom

2 - 3 pickled cherry blossom

Water just off the boil  160°F or 70°C

Water just off the boil

160°F or 70°C

2 minutes

2 minutes

Re-steep up to 2 times

Re-steep up to 2 times