Boil water.

Place the preserved sakura in a small bowl and add 2tbsp of the water to the bowl.

Let sakura steep for 1 minute to remove the salt.

Remove the flowers from the bowl.

Chop the sakura roughly.

Place flowers in a bowl or teapot and cover with the rest of the hot water.

Let the flowers soak for 30-60 minutes.

Strain the pulp.

Reheat the sakura water.

Pour into two cups or tea bowls.

Heat milk and add to the tea mix.