Sakurayu

[1] This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.

[2] After the calyxes are removed, the petals are then pickled in plum vinegar and salt and the product subsequently dried.

The dried cherry blossoms are then stored or sealed in tea packets and sold.

[2] In order to produce sakurayu, a few such dried, salt-pickled blossoms must be sprinkled into a cup of hot water.

[3] The herbal tea is then allowed to steep until the flavor reaches its desired intensity.