Origin: seaside town of Odawara, Kanagawa Prefecture, Japan
Notes: Famous pink cherry blossoms are mixed with a local sea salt, ume plum vinegar from the same microarea and is left to infuse for 3-4 weeks.
Sakuracha is light and smooth, mildly salty with a floral aftertaste and plum undertones. The sea salt turns what might be an extremely floral tea into a more subtle, mature drink with light, airy, but fragrant sweetness.
It is considered very special in Japan and is mostly served at celebrations as it represents new beginnings.