Aroma of the warmed leaves reveals fresh birch wood, nettle, white sage, lemon balm, and a pinch of spicy curry. The initial infusions are light, filled with spring freshness and moist natural greenery. The tea is very long and dynamic, constantly changing. Early floral notes of the buds develop in the middle infusions into a “flush-like” buttery richness and sweetness that fills all the taste receptors and transitions into a long, expressive floral aftertaste. These distinct transformations from infusion to infusion are exactly what the master aimed to achieve by combining the terroir of the raw material with the specific stage of bud development, which was timely harvested by the farmers.