How do I brew the Horst Pappel 50 g loose buds into an infusion and adjust its strength?

To make a traditional infusion from the loose Horst Pappel buds, follow these practical steps:

• Measure about one teaspoon (1–1.5 g) of buds for every 200 ml of water; this amount extracts the resinous aroma without overwhelming the astringent tannins.
• Heat the water to roughly 90 °C, just below boiling, to preserve the volatile compounds while avoiding a harsh bitterness.
• Place the buds in a teapot or heat‑proof infuser, pour the hot water over them, and let steep for 5–7 minutes; longer steeping yields a deeper balsamic flavor, shorter steep keeps the drink milder.
• Strain the liquid through a fine mesh or coffee filter before drinking to remove the solid plant material.
• The infusion can be enjoyed warm or cooled; some people add a slice of lemon or a teaspoon of honey for personal taste, though this does not alter the herbal composition.
• If a lighter flavor is desired, reuse the same buds for a second steep with fresh hot water, extending the steeping time slightly.
• Traditionally the drink is taken in small cups, one or two per day, particularly during the cooler season when a warming herbal tea is desired.
• After the buds have been used, they can be composted as organic waste, returning the plant material to the soil.
• If you keep the dry buds in an airtight container away from light, they retain their aromatic profile for up to a year.