Japanese Cherry Blossom Tea

1 lb. cherry blossom buds (almost open)
1/2 lb. salt (coarse for pickling)
1/8 tsp. burnt alum

Mix salt and burnt alum. Make a layer 1 1/4-inches thick of the cherry blossom buds. Sprinkle on salt mixture.
Continue layer of blossoms, layer of salt-alum until all buds are covered. Make sure the top layer of salt is thicker.
Place a weight on the mixture. When liquid rises in the bowl, squeeze out and discard. Sprinkle blossoms with table salt and spread to dry in open air or oven (on low heat). Store in jar. Use 2 or 3 blossoms in each cup and pour over it hot water. Let steep several minutes. The blossoms open out in the cup and may be eaten while drinking the tea.

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