Sugar maple trees reach a tapping size, under the best conditions, in about 40 years. A carefully tapped tree will give, drop by drop, about two to 5 litres of sap on a warm spring day, and could continue to provide sap for a century. During the maple sugaring season, which lasts about six weeks, an average maple tree will yield between 35 and 50 litres of sap, which will produce between one and 1.5 litres of maple syrup. The number of taps per tree is determined according to the diameter of the tree. An average of two to four taps per tree is most common.
Maple sap is clear, slightly sweet, and has consistency of spring water.
The distinctive maple taste develops only through careful boiling. The sugar in the sap results from the production of starch during the months of May through August which is stored in the tree roots. Good maple sap production requires warm days and cool nights below freezing point. Maple sap normally doesn't flow during the night. In some maple sugaring operations, the maple syrup production process is the same, but the equipment has changed.