It’s recommended to soak the flowers in warm water for five minutes before use to remove excess salt. Of course you can save the salt water to add into the tea once it’s brewed.
Directions are rather simple: Two Flowers and 195F/90C water.
Dry Leaf: Shriveled petals and leaves. Vibrant pink petals, brown steams and leaves. Grains of salt apparent.
Wet Leaf: The petals opened up to reveal pale pink coloring. The stem and leaves are showing a hint of green.
Dry Leaf: Fruity vinegar (plum and cherry), floral. Slight mineral(?)
Wet Leaf: Same as the dry leaf
Tasting: Salt with hint of plum vinegar. Floral and light cherries.
Flavors: Cherry, Cherry Blossom, Floral, Flowers, Salt, Vinegar