Because this tea is loose, the leaves and flowers have room to open in the water, which usually gives a fuller aroma than a standard tea bag. A simple starting point is one level teaspoon of the blend for a 250 ml cup. You can use a little more if you like a strong cup, or a little less for a lighter one.
Heat water to about 90–95 °C — in practice, that means just below a full boil. Pour the hot water over the herbs and cover the cup to keep the aromatic compounds in. Let it steep for 5 to 10 minutes. A shorter steeping time gives a lighter, more floral cup; a longer one brings out more body from the fireweed. Since the drink is naturally caffeine-free, longer steeping does not create a caffeine problem.
You can strain the infusion into another cup or leave the plant material in the cup and let it settle. If you prefer a clean cup without bits, a small tea strainer works well. The same portion can be infused a second time: simply add hot water and steep for a few minutes. The second cup will be lighter, which is sometimes preferred in the evening.
For a cold drink, brew it a little stronger, let it cool, and pour over ice. A slice of lemon or a little honey can be added, though the linden flowers already contribute a floral aroma, so it is worth tasting the plain infusion first.
Store the remaining loose tea in a dry, airtight container, away from direct sunlight and strong smells. After opening, it is especially important to close the package or container firmly, because loose plant material can absorb moisture and lose its aroma faster than common tea bags.