Rinse the blossoms: Place the salt-pickled cherry blossoms in a small bowl. Cover with cool water and let sit for 5 minutes to remove excess salt. Gently swirl, then taste one petal. If it’s still very salty, refresh with clean water and soak 5 more minutes.

Warm your teaware: Pour hot water into your teapot or cup, swirl, and discard. This keeps your brew temperature steady.

Heat the water: For sencha, aim for about 175°F (80°C). For gyokuro, go cooler, around 140–160°F (60–70°C). Keeping the water below boiling protects delicate flavors.

Prep the green tea: Add the tea leaves (or teabag) to your warmed teapot. If using zest or a few extra petals, add them now.

First pour: Add the hot water to the teapot. Steep sencha for 1–2 minutes; gyokuro for 90 seconds to 2 minutes. Keep it short to avoid bitterness.

Add the blossoms: Gently place the rinsed sakura blossoms into the pot for the final 30–45 seconds of steeping. This layers the floral aroma without overpowering the tea.

Strain and taste: Pour into cups through a fine strainer. Sip and check the balance. If you’d like it sweeter, stir in honey or a touch of rock sugar while warm.

Second infusion (optional): Add fresh hot water and steep a bit shorter for a softer second cup. You can float a blossom directly in the cup for a beautiful look.

For iced tea: Brew the tea slightly stronger, then pour over a glass full of ice. Add a blossom on top just before serving.