Harvesting of hydrangeas begins in August and lasts until October. Freshly picked leaves are dried, usually thanks to sunlight. They are then moistened with water by gently spraying. The next processing step is fermentation. It is this that shapes the flavor profile and gives the brew the desired color. The moistened leaves are placed in wooden barrels and left there for 24 hours, during which the natural fermentation process takes place. The leaves are then hand-rolled and dried. The freshly harvested leaves contain glycosides, which are transformed into phyllodulin during fermentation, developing a sweet flavor with a subtle hint of anise, which gives the infusion a subtle spiciness. In the brew we find floral notes, balancing between sweetness and a slight spicy note. We recommend multiple brews, as with each successive brew we encounter a new taste sensation. The first brew will be more fresh and floral, in the second the sweetness will gently break out, providing a background for the third brew, which brings the sweetness to the fore. The infusion is often served to celebrate the Buddha's birthday, which in Japanese Buddhism is celebrated on April 8.