Place the pickled cherry blossoms in a small bowl of water and let them soak for a minute or two to remove some of the salt. This step is essential for a balanced taste! Gently swish them around, then drain.

Heat the water to around 175°F (80°C). You don’t want boiling water for this tea; too much heat can damage the delicate petals and overpower the subtle floral flavor.

Place the rinsed cherry blossoms in a teacup and pour the hot water over them. Let them steep for 3–5 minutes, depending on how strong you’d like the floral flavor.

For those who like a touch of sweetness, add a teaspoon of honey or sugar. I find that a little bit of honey adds warmth and complements the delicate cherry blossom taste.

Enjoy the tea warm, sipping slowly to savor the light floral notes. The sight of the blossoms floating in the cup is as beautiful as the taste.