The tea is built on three ingredients, each responsible for its own part of the taste and aroma:
- Fermented ivan chai (rosebay willowherb) — the base of the blend. Fermentation makes its taste deeper, softer and rounder, without a harsh grassiness; it is what gives the infusion its body. Ivan chai has long been known in northern regions as a traditional drink made without classic tea leaves.
- Pine buds — add a characteristic “taiga” profile with woody and coniferous nuances.
- Spruce needles — make the aroma more expressive and fresh, and give the infusion a resinous note.
Altogether, the result is a drink with a vivid forest aroma and a rich taste: fermented willowherb provides body and smoothness, while the coniferous ingredients add freshness and a recognisable northern character. The blend contains no classic tea leaves, so the taste differs from that of black or green tea.