Iijima Seitarou Shoten KN003: Salt-Pickled Sakura Blossoms (Japanese-grown) 桜花の塩漬 benifuuki A shiboridashi kyusu is used

A shiboridashi kyusu is used to steep mainly high grade sencha

we are not certifying the product we sell regularly due to regulatory complexity

fukamushicha is a variant of sencha in which the leaves are steamed for 60 seconds or longer (vs 30-40 seconds for normal sencha)

Harvest: September - October

Iijima Seitarou Shoten KN003: Salt-Pickled Sakura Blossoms (Japanese-grown) 桜花の塩漬 benifuuki A shiboridashi kyusu is usedThese salt pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert, and are beautiful garnishing to baked goods and desserts. Soak in water to wash away the salt, and add it to your tea for a hint of sakura flavor. Ingredients: Sakura blossoms, salt, ume (Japanese plum) vinegar Region: Odawara, Kanagawa Prefecture Cultivar: Yaezakura Kanzan Storage: Refrigerate when possible. While the product will not spoil if not