Sakurayu

Overview of Sakurayu:

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Sakurayu or Cherry Blossom Tea is a traditional Japanese tea made from pickled cherry blossoms and hot water. It is often served at special occasions such as weddings.

History

The tradition of sakurayu dates back to the Heian period in Japan, when it was first served at the imperial court. The practice of drinking sakurayu spread throughout Japan during the Edo period.

Preparation

To prepare sakurayu, the cherry blossoms are first pickled in salt and ume plum vinegar for about a year. The pickled blossoms are then soaked in water to remove excess salt before being steeped in hot water.

Cultural Significance

Sakurayu is often served at special occasions in Japan, such as weddings, where it symbolizes the start of a new beginning. It is also commonly served during the cherry blossom viewing season in spring.

Taste

The taste of sakurayu is delicate and slightly salty, with a floral aroma. The tea is often served with a sweet Japanese confectionery to balance the saltiness.

Health Benefits

While sakurayu is primarily consumed for its taste and cultural significance, it also has several health benefits. It is rich in antioxidants and is believed to aid in digestion and boost the immune system.

See Also

• Japanese tea ceremony
• Matcha
• Sencha

External Links

• [Official website]

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