Cherry Blossom Tea Latte

Cherry blossom tea

You can find pink "Sakura" cherry blossoms like umbrellas overhead all throughout Japan during the month of April. In a unique process, the blossoms are pickled and packaged as tea for a sweet, yet slightly sour, exquisite tea from Kyoto. This tea is rarely seen outside of Japan and we use it exclusively in our limited edition Sakura Truffle and this pairing recipe, an elegant cherry blossom tea latte using 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

Ingredients:

1 package of sweet Sakura tea

1/2 cup milk of choice, Oatly brand oat milk preferred  

1/2 cup purified water, spring and alkaline preferred 

1-2 teaspoons homemade cherry stem syrup (directions below)

Sakura Truffle: Kyoto cherry blossom + Sakura leaves + Anko white bean + 36% cacao white chocolate + dragon fruit + white poppy seed 

Directions: 

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 resteeped 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 blossom tea

Cherry Stem Syrup

Ingredients

1 cup sugar

1 cup water 

1 tablespoon cherry stems

cherry blossom tea

Directions:

In a small saucepan boil all ingredients together until the 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