Late winter and early spring across New England, in the northern states of the USA, and in the eastern provinces of Canada, warm daytime temperatures cause maple sap to flow and trickle down the tree. A single mature tree can yield up to 20 liters of sap per year.

From 40 liters of sap, approximately 1 liter of syrup is produced.

Maple sap is a light, transparent liquid with a very subtle aftertaste. Thick, sweet syrup is formed after boiling. Along with sweetness, the flavor of maple syrup is distinguished by a "smoky" or "woody" aftertaste.

Each province has its own standards of syrup quality, but the basic criteria of quality and flavor intensity include color — from slightly golden to dark amber. The taste intensity also corresponds to the color: lighter syrups have a more delicate flavor, while darker syrups are typically the richest.

Maple syrup is traditionally poured over pancakes or waffles, used in making ice cream, or infused into black tea (known as maple tea). There is also a special dish called "maple on snow" — an even thicker syrup (denser than regular syrup) is poured over snow, resulting in a chewy, caramel-like sweet treat.

It is believed that the indigenous peoples of North America have been using maple trees and their sap as a sweetener for centuries. During the time of America’s discovery, sailors found that local tribes produced maple sugar from the sap. Within a few centuries, it had almost entirely replaced cane sugar.

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