Dear friends,
In Japan, cherry blossoms bloom between mid-March and April. When this season arrives, I enjoy seeing Japanese cherry blossom forecast and I imagine actual cherry blossoms. So I have a tendency to misunderstand the fact that spring has already arrived here because the sunlight in New York is becoming brighter and the day is getting longer. However, it is still cold and we need winter coats. I can't wait for the warm weather.
Today I chose Sakura tea to enjoy a spring day. It is made by preserving cherry blossoms in salt and plum vinegar. Sakura tea is usually served on celebratory occasions, but it can be served anytime. I love to watch the pale pink cherry blossoms open in a teacup, and inhaling its subtle scent warms your heart like the arrival of spring. If you look around, you can see small buds growing everywhere. Let's hope the warm spring with flowers is coming soon!
All the best,
Kumiko
Edited by Janice Ensminger