Monin Cherry Blossom 70 CL

BUDDING PROSPECTS Ephemeral and delicate, cherry blossoms instantly call pink hues to mind, ubiquitous even to those who haven’t witnessed their bloom firsthand. Unbeknownst to most, these petals aren’t always pink, with 200 different varieties of cherry blossom trees in the world. Steeped in Japan’s rich history and culture, the revered custom of picnicking under the buds in springtime, or hanami, dates back to a practice performed by emperors and imperial officials during the Heian period (794–1185 AD). The nighttime iteration of this practice, known as yozakura, adds to the ambience with paper lanterns hung on the trees to illuminate them. Though recognised as Japan’s national flower, cherry blossoms are originally believed to have migrated to the island from the Himalayas, and now can be found all over the world. IN FULL BLOOM On a lesser-known scale, these blooms are equally esteemed in South Korea as they denounce the arrival of spring, also termed “beot-kkot season”. When the trees burst into bloom, celebrations and parties are held all around the country, even boasting a seasonal Cherry Blossom Marathon in Gyeongju. Echoing primarily Buddhist principles regarding the appreciation for brevity, the short lifespan of these trees are markedly significant as a representation of life’s impermanence, and therefore its beauty. Although these blossoms are specific to the period between late-March and early to mid-April, the exact dates differ depending on the regions within South Korea or Japan. While its leaves and flowers are eaten, all parts of the trees are functional, with its trunk made into lumber, homeware, and medicinal concoctions. A SEASONAL FAVOURITE From sakura-yu tea comprising floating a blossom or two in boiling water, or cooked into rice for a savoury meal, these elegant buds have been made into a delicacy befitting their nature. Described to taste slightly salty and sour, the flowers are traditionally preserved before being made into edibles. I