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. After two to three days, the sap starts fermenting and the taste becomes more acidic.
Birch sap contains minerals, enzymes, proteins, betulinic acid and betulin, antioxidants, fructose and glucose and vitamins C and B.
Birch sap strengthens the immune system.
Tapping a tree does not harm the health of the tree.
