Want to know how to make a delicious cherry blossom tea? Keep reading for our favorite tips and tricks on how to make the tea.
You can find pink "Sakura" cherry tree blossoms like umbrellas overhead all throughout Japan during the cherry blossom season of April. In a unique process, the flower blossoms are pickled and packaged as a loose leaf tea for a sweet, yet slightly sour, exquisite herbal tea from Kyoto. This cherry blossom green tea is rarely seen outside of Japan, however, we use cherry tea blossoms exclusively in our Vosges limited edition Sakura Truffle luxury chocolates. This pairing recipe, an elegant cherry blossom tea latte, also uses the blossoms as well as a cherry stem syrup.
Pair with the Uzume Collection's Sakura Truffle.
Cherry Blossom Tea Latte
Yield: 1 cup, Prep Time: 2-3 minutes, Cook Time: 3-5 minutes, Total Time: 5-8 minutes
1 package of sweet Sakura tea
1/2 cup milk of choice, Oatly brand oat milk preferred
1/2 cup purified hot water, spring and alkaline preferred
1-2 teaspoons homemade cherry tree stem syrup (directions below)
Sakura Truffle: Kyoto cherry blossom + Sakura leaves + Anko white bean + 36% cacao white chocolate + dragon fruit + white poppy seed
Steep 2 large blossoms (1 tsp, 5-7g) in ½ cup 205°F spring water for 5 minutes. After 5 minutes, use a spoon to transfer the steeped blossoms to a new cup as the blossom may be re-steeped 4 times. For each additional infusion steep, add 1 minute more. Leave the cup containing the first infusion aside. Combine your milk and cherry stem syrup in a saucepan and heat to 185°F. Pour into the blender and vigorously blend until well combined and foamy. Pour into your favorite cup and pour over the sakura blossom tea infusion. Take in the beauty and smell of Spring captured so elegantly in this delicate drink. Now take a bite of the Sakura Truffle. You'll experience the layers of sweet cherry blossom and the richness of the Anko white bean paste and slightly sour pickled sakura leaves.
Cherry Stem Syrup
1 cup sugar
1 cup hot water
1 tablespoon cherry stems
In a small saucepan boil all ingredients together until the ingredient sugar is completely dissolved. Cool to room temperature. Strain out stems and chill before use. Lasts for a week in the refrigerator.
Where to Buy:
Rare Kyoto Sakura tea: Rare Tea Cellars
Cherry Stems: Tea Haven