The aroma of the warmed leaves reveals fresh birchwood shavings, nettle, white sage, lemon balm, and a hint of spicy curry. The first light infusions are filled with spring freshness and the moisture of vibrant greenery. The tea is exceptionally long, dynamic, and ever-changing. The early floral character of the buds gradually develops, in the middle infusions, into the oily density and sweetness of the young flushes, enveloping the palate and transforming into a prolonged, expressive floral aftertaste. It is precisely these perceptible metamorphoses from infusion to infusion that the master sought to achieve by combining the terroir of the material with the specific stage of bud development carefully timed by the farmers during harvest.