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Sakurayu (Japanese: 桜湯), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. [1] This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.
However, detailed DNA studies revealed that they were complex interspecific hybrids with the Oshima cherry, so they are classified as the Prunus Sato-zakura group or Cerasus Sato-zakura group. [4] [12] [5] 'Kanzan' is the most popular Japanese cherry tree cultivar for cherry blossom viewing in Europe and North America.
Cherry tree in bloom in Yachounomori Garden, Tatebayashi, Gunma, Japan, April 2009 The cherry blossom, or sakura, is the flower of trees in Prunus subgenus Cerasus. Sakura usually refers to flowers of ornamental cherry trees, such as cultivars of Prunus serrulata, not trees grown for their fruit [1]: 14–18 [2] (although these also have blossoms).
Sakurayu, Japanese herbal tea made with pickled cherry blossom petals; Sassafras roots were steeped to make tea, a practice which was common among Native Americans. They were also used in the flavoring of root beer until being banned by the FDA. Scorched rice, known as hyeonmi cha in Korea; Skullcap; Shallot peel tea from Kalimantan
Oshima cherry is a paternal species of Yoshino cherry. [9] [10] Food. The fruit is also edible. The flowers when dried are used to make tea. The leaves (sakura leaf or cherry leaf) are used in cooking and medicine to make 'cherry tree rice cake', [11] but P. speciosa is not the only sakura leaf. [12]
Beyond early research suggesting turmeric may help with weight loss, there are several other health benefits of curcumin. For instance, turmeric has both anti-inflammatory and antioxidant properties.