In Japanese, Sakura tea is called Sakura cha (桜 茶) or Sakura Yu (桜 湯).
Since fresh cherry flowers can be harvested only once a year, the Japanese began to pickle them in salt and plum vinegar in order to be able to enjoy the aroma of sakura throughout the year. In the old days, many farms with orchards and cherry trees made their own pickled sakura. Nowadays, most people buy salted sakura flowers from one of the few companies that still produce this product.
Sakura tea is not only a must for the cherry flowering season, but an excellent drink for a moment of peace and pleasure.