Boil the water. Place the preserved sakura in a small bowl or ramekin and pour about 2 TBSP boiling water. Let sit for 1 minute to remove the salt,then remove flowers. Set salty water aside for later.2. Chop the sakura roughly with a knife. Place in a heatproof container and pour the 240 mL of boiling water over it. Let sit for 30-60 minutes.3. After the sakura have soaked in the water, strain the pulp and set aside. Reheat the sakura tea and pour into two mugs or tea bowls. Stir in 1/2-1 tsp of sugar into each mug.4. Heat the milk. Optional: froth milk. Pour into mugs over the sakura tea.5. If desired, add ~1/4 tsp of the salty sakura water to balance the sweetness. Add any additional sugar to taste. Add 1/4 tsp of the sakura mash if desired.
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