thumb|right|Pickled blossoms thumb|right|A cup of sakurayu Sakurayu (), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.
thumb|right|Pickled blossoms thumb|right|A cup of sakurayu Sakurayu (), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. 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. 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.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).