Start with a teapot, a cup with an infuser, or a tea strainer. A practical starting point is about one teaspoon of loose leaves per cup, but you can adjust the amount to your taste and cup size. Pour freshly boiled water over the leaves, ideally after letting it rest for a minute so it is very hot but not actively boiling. Cover the cup or teapot while it steeps to keep the mint’s volatile oils in the brew.
The loose-leaf format gives you two ways to control strength: the amount of leaves and the steeping time. A shorter steep keeps the taste lighter, fresher, and more mint-forward. A longer steep brings out a richer, rounder, more tea-like body from the fermented fireweed. If the first cup tastes too strong, use slightly fewer leaves next time; if it tastes weak, steep a little longer or add a bit more tea.
You can drink it on its own or alongside breakfast, a light snack, or a calm evening moment. If you prefer a cooler drink, you can brew it a bit stronger, let it cool, and pour it over ice — though it is also traditionally enjoyed hot.