In a large bowl, combine 2 cups of warm water with salt-pickled sakura flowers. Allow them to soak for about 5 minutes until they soften. Once ready, gently rinse off excess salt from the flowers and pat them dry with a paper towel to preserve their delicate flavor.

In a separate small bowl, mix 1 ½ teaspoons of sakura powder with 2 tablespoons of filtered water. Stir well until a smooth paste forms.

Gather your serving glasses and fill each with ice cubes. Pour in the sakura mixture, followed by approximately ¼ cup of lychee syrup or juice from the can.

Top each glass with sparkling water or tonic water, filling them to your desired level.

Garnish each drink with a few sakura flowers and a lychee on a toothpick.