Use water that has cooled slightly after boiling, around 70‑80 °C (158‑176 °F). This temperature extracts the fresh, grassy notes of the baikhov green tea while keeping the hawthorn’s fruity softness intact. A typical ratio is one level teaspoon (about 2‑3 g) of loose leaves per 150 ml of water. Pour the water over the leaves and let them steep for 2‑3 minutes; this time balances the natural caffeine and catechins, giving a gentle lift without the sharp bitterness that longer steeping can cause. If you prefer a stronger cup, increase the amount of leaves or steep up to 4 minutes, but watch for increased astringency. After steeping, remove the leaves – they can be reused once for a milder second infusion. Avoid re‑boiling water or using water that is still at a rolling boil, as that can over‑extract tannins and make the tea harsh.
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