PURPOSE: To process an orchid flower so as to be usable as tea by placing the orchid flower in hot water in the same manner as that in pickled cherry blossoms.

CONSTITUTION: Many orchid flowers having a desired diameter are placed in slightly salted hot water until the discoloration starts. After the discoloration, the orchid flowers are directly taken out and immersed in cold water and the petals are then reshaped. The flowers are smeared with an adequate amount of salt. After the passage of a required time, the flowers are pickled in old UME vinegar or its mixture solution with UME pickled juice. Thereby, the color tone of the petals is adjusted and the petals are reshaped into buds.