Sakura cherry leaves in powder flowers

The months of March and April, in Japan, are conducive to the flowering of Sakura cherry trees. These cherry trees, which do not produce fruits, are renowned for their flowers and leaves used for the making of many dishes and pastries, drinks ...
During flowering, the leaves are also fragrant as flowers with different notes, reminiscent of the amandon of the fruit with hulls.
The house Meiko Chagyo, located within the Shizuoka prefecture, harvests the Sakura cherry leaves when their perfume is optimum, then the roaster, pasteurise, and reduces them to powder.
In order to preserve color and perfume, the powder is conditioned in sachetic bags after introducing a little nitrogen. Nitrogen preserves colors and flavors.

Our perfect agreements : It will be perfect for the making of breads, buns, macaroons, madeleines, cookies, charlottes, panna cotta, flanks, butter creams, pastry creams ...
It perfumes broths, marinades, mayonnaises, vinaigrettes ...