Ever since that yummy encounter with the Obukucha tea I’ve been wanting to see if pickled cherry blossom would be as good as the pickled plum in that green tea.
Unfortunately that’s a no.
I think it’s because the salted, vinegared blossom also has a sweetness to it, and that’s like putting sugar on salt and vinegar chips. Or at least that’s what my tastebuds equated it with, and that is just gross.
Even once its steeped, as gorgeous as the pink flower looks floating in the tea, it just doesn’t ever have a flavor I can stand. Sweetened vinegar is just not my thing. Oh well, I’m really glad I got to try it and see for sure!