Birch sap is collected only at the break of winter and spring when the sap moves intensively. When fresh, it is a clear and uncoloured liquid, very similar to water, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic. Birch sap may be consumed both fresh and naturally fermented.
Birch sap is a traditional beverage in boreal and hemiboreal regions of the northern hemisphere as well as parts of northern China.
Birch sap collection is done by drilling a hole into its trunk and leading the sap into a container via some conduit: a tube or simply a thin twig: the sap will flow along it because of the surface tension.
Birch sap has to be collected in early spring before any green leaves have appeared, as in late spring it becomes bitter. The collection period is only about a month per year.Tapping a tree does not harm the health of the tree.
Heat pasteurized; pasteurization should be conducted under specific temperature levels and time spans (shelf life: 1 year ambient). Although level of Vitamin C is lower than fresh sap’s, all benefits are preserved
Frozen at -25C (shelflife: 2 years)
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