Use water that is just below boiling, around 90–95 °C, to avoid extracting too many bitter compounds from the fermented fireweed. Pour the water over the loose blend in a teapot or a heat‑proof infuser, using about 1 gram of tea per 200 ml of water. Let it steep for 3–5 minutes; this range allows the mellow, rounded notes of the fireweed to develop while the bright, tangy accents of sea buckthorn and the gentle floral balance of marigold become apparent. If you prefer a lighter cup, reduce the amount of tea or steep for a shorter time; for a fuller, more robust infusion, increase the quantity or steep a minute or two longer. Because the blend is loose, you can easily adjust the ratio to suit your taste on each brew. Remember to strain the tea before serving to avoid any lingering leaf fragments. This method preserves the natural aroma and flavor without introducing caffeine or other stimulants. Consult a specialist if you are sensitive to any botanical ingredients, pregnant, breastfeeding, or taking medication.
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