Birch leaf

Habitat & Origin

Betula pendula, the silver birch, is a pioneer tree of cool, temperate climates in Europe and northern Asia. It settles readily on sandy soils, clearings and heath edges where light and air move freely. In early spring, the branches unfold small triangular leaves rich in volatile compounds and light bitter tones. For botanical use, only the young leaves from the crown are harvested, before they fully toughen. The branches are cut, shaken and the leaves gently dried to preserve their green colour. At Maison Tisane, we work exclusively with early-harvest leaf: a mix of small and medium leaves with a bright silver-green hue, free of discolouration or coarse stems, ensuring the cup remains clean, light and refined.

Active compounds

Birch leaf contains flavonoids such as hyperoside and quercetin, along with saponins, light tannins and a trace of essential oil responsible for its clean, lightly resinous note. These constituents give the leaf a refined green character with a soft, dry finish. In a cup, birch leaf contributes structure and clarity, giving botanical blends an airy, almost sparkling body.

Ayurvedic approach

Energetically, birch leaf is read as a cool, light and refining botanical that soothes Pitta and brings clarity to Kapha. Its dry, ascending quality calls for mindful use with Vata. In northern European traditions, birch was seen as the “spring tree”: a symbol of new beginnings, its young leaves thought to sweep winter out of the body. Birch leaf carries this same freshness energetically — bright, flowing and quietly space-making.

Flavour profile & Blending