The blend includes five ingredients, and each plays a specific role in the taste and aroma of the drink:
- Blackcurrant leaves — give a fresh, slightly berry-green note that makes the taste livelier and less heavy.
- Bergenia — a traditional herbal tea ingredient with a full, slightly astringent taste. It is what gives the infusion depth and the “body” that distinguishes this tea from light floral blends.
- Chamomile flowers — soften the overall composition, add a warm floral touch and make the taste rounder.
- Oregano — brings a spicy herbal accent characteristic of the Mediterranean and eastern European herbal tradition.
- Cedar cone pieces — the key element that creates the coniferous, resinous note. It is for this “forest” character that the tea is chosen by those who want something more than a standard herbal infusion.
The result is a multi-layered drink: first you notice herbal freshness and a light astringency, then a warm floral background, and a resinous coniferous imprint remains in the aftertaste. This combination is untypical of most herbal teas, so to those used to light fruit or floral infusions the taste may seem unfamiliar — especially the first time it is brewed.