Sakura-yu (or cherry blossom tea) is divine Japanese tea experience. We decided to experiment with an iced version and (of course) had to top it off with a freshly shaken matcha shot. Adding preserved sakura blossoms will impart a subtle floral note with hints of plum and slight saltiness — balance this flavor profile out with your favorite sweetener for a refreshing and unique drink!
(optional) sweeten to taste with your favorite sweetener
Heat 2 oz of water to 160°F. Shake off excess salt from 2-3 cherry blossoms and allow them to steep in the hot water for 5 minutes. This rinses the cherry blossoms (which are preserved in salt and plum vinegar) and allows them to bloom in the hot water.
Prep your matcha shot by whisking or shaking matcha in 2 oz of cold water
Once the cherry blossoms have steeped for 5 minutes, use a spoon to scoop out the cherry blossoms and transfer them to a glass filled with ice and 6 oz of cold water. Set the cup containing the steeped cherry blossom tea aside.
Use a spoon to scoop in some of the steeped cherry blossom tea (to taste) into your iced water containing the actual blossoms. The flavor profile of the steeped cherry blossom tea will be salty and have essence of plum vinegar since these are the two ingredients the cherry blossoms are preserved in. It's definitely an acquired taste but will impart a subtle floral, plumy note to your drink.
Add sweetener (to taste) if you would prefer a sweetened beverage
Top off your drink with your matcha shot. Sip & enjoy!