sakurayu
{{Short description|Japanese infusion created by steeping pickled cherry blossoms}}
Sakurayu ({{langx|ja|桜湯}}), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water.{{Cite book |last=Hosking |first=Richard |title=Dictionary of Japanese Food |publisher=Tuttle Publishing |year=2015 |isbn=9781462903436 |pages=210}} 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.{{cite web |date=January 12, 2008|author=David|url=http://www.teaviews.com/category/cherry-blossom-tea/|website=Tea Reviews|url-status=dead |archive-date=January 19, 2008|archive-url=https://web.archive.org/web/20080119210342/http://www.teaviews.com/category/cherry-blossom-tea/|location=Texas|title=Cherry Blossom Tea}} 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.
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.{{cite web|url=http://thewellseasonedcook.blogspot.com/2010/03/pretty-in-pink-cherry-blossom-tea.html|date=March 26, 2010|website=The Well-Seasoned Cook Blog|author=Susan|location=New York metropolitan area|archive-url=https://web.archive.org/web/20100330082708/http://thewellseasonedcook.blogspot.com/2010/03/pretty-in-pink-cherry-blossom-tea.html|url-status=dead|archive-date=March 30, 2010|title=Pretty in Pink - Cherry Blossom Tea}} The herbal tea is then allowed to steep until the flavor reaches its desired intensity. The resulting drink tastes slightly salty.{{cite web |author=Mizue|website=Little Things from Japan |url=http://japan.oops.jp/sakurayu.html|title=Sakura Tea}} The tea is a very light slightly sweet brew.
Serving
There is a Japanese expression "ocha wo nigosu." "ocha" is tea, and "nigosu" means to make unclear. So the term itself will literally translate to to make the tea cloudy. However, the meaning of this expression is to "be evasive," "be vague," or "non-committal." This denotation is why green tea is not served at weddings, but "Sakura-yu" is served as it represents "beginning," which is most appropriate for a wedding.{{Cite book |last=O'Brien |first=Lillie |title=Five Seasons of Jam |date=June 7, 2018 |publisher=Octopus |isbn=9780857835581}}{{Cite book |last1=Kirker |first1=Constance L. |title=Cherry |last2=Newman |first2=Mary |publisher=Reaktion Books |year=2021 |isbn=9781789142839 |pages=72–73}}