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Pickled blossoms A cup of sakurayu. Sakurayu (Japanese: 桜湯), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. [1] This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.
Hanami picnics in front of Himeji Castle, 2005 Osaka Castle. Hanami (花見, "flower viewing") is the Japanese traditional custom of enjoying the transient beauty of flowers; flowers (花, hana) in this case almost always refer to those of the cherry (桜, sakura) or, less frequently, plum (梅, ume) trees. [1]
A traditional Japanese tea house is in the gardens. The garden is a favourite hanami ( cherry-blossom viewing) spot, and large crowds can be present during cherry blossom season. The garden has more than 20,000 trees, including approximately 1,500 cherry trees , which bloom from late March ( Shidare or Weeping Cherry) to early April ( Somei or ...
The Japanese Friendship Garden also holds an annual Cherry Blossom Festival. During the festival, visitors encounter Japanese tradition of flower viewing or hanami including other traditional practices in the Japanese culture. This includes Japanese street food, performances from traditional dancers and Japanese drum or taiko troupes, and more!
Cherry tree in bloom in Yachounomori Garden, Tatebayashi, Gunma, Japan, April 2009 The cherry blossom, or sakura, is the flower of trees in Prunus subgenus Cerasus. Sakura usually refers to flowers of ornamental cherry trees, such as cultivars of Prunus serrulata, not trees grown for their fruit [1]: 14–18 [2] (although these also have blossoms).
Sakurayu, Japanese herbal tea made with pickled cherry blossom petals; Sassafras roots were steeped to make tea, a practice which was common among Native Americans. They were also used in the flavoring of root beer until being banned by the FDA. Scorched rice, known as hyeonmi cha in Korea; Skullcap; Shallot peel tea from Kalimantan
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