Measure roughly 1–2 teaspoons (about 2–4 g) of the loose blend per 200–250 ml of water. Heat water to 90–95 °C — just off a full boil — as very hot water extracts the woody chaga notes and the mint aroma without scalding the delicate black currant pieces. Place the tea in a teapot, infuser, or large tea filter; pour the water over it and cover. Steep for 5–7 minutes. A longer steep (up to 10 minutes) deepens the earthy chaga character and draws out more of the inulin, while a shorter steep keeps the mint brighter. The blend can be re-steeped once; add an extra minute the second time. Because the pieces vary in size, a fine-mesh infuser or a paper filter prevents small particles in the cup. No milk is needed; the stevia gives a mild sweetness, but you can add honey or lemon if you prefer.
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