For four weeks each spring, the birch forests of Yichun wake up. Sap rises from root to crown, carrying minerals pulled from the forest floor. For centuries, communities across Northeast China have tapped this sap — known as 桦树汁 — drinking it fresh as a tonic for the long winter behind them.
We work with local forest partners in Yichun’s Lesser Khingan Mountains, tapping fewer than 8% of available trees in any given season — a fraction of what’s considered sustainable. Each tap is sealed within twenty-four hours. Each tree rests for two years before being tapped again. The forest stays the forest.