Sagan-daila (Rhododendron adamsii) is a wild plant traditionally used in Siberia and Buryatia as a strong mountain infusion. Unlike the familiar black or green tea, it contains no tea leaf: its flavour profile is distinctly herbal, with a sense of alertness after a cup. That is why it is often chosen as an alternative to coffee in the first half of the day.
Fermented rosebay willowherb (Ivan chai) plays the role of the softening component in this blend: it adds a mild, slightly astringent note and makes the infusion more familiar to those used to classic tea. Without it, sagan-daila can seem too sharp, especially at first acquaintance.
Chaga and bergenia complement the blend with dense woodland notes and round out the overall flavour. The result is a drink with several layers: an invigorating top note, a mild tea-like middle and an earthy aftertaste. This combination has a more complex profile than a single-herb tea and is more interesting for those who want to vary their usual tea-drinking.