The pressed brick format is part of the traditional experience. First, gently break off a small segment; you don't need a special knife, it should crumble easily. For a single cup, start with a piece roughly the size of a teaspoon. Use near-boiling water—this helps release the woody and resinous notes from the fermented fireweed and forest botanicals effectively. Steep it for 5-7 minutes, longer than you might for a regular tea bag, to let the dense brick soften and fully infuse.
This tea is known for giving repeated infusions. You can steep the same piece 2-3 times. The first brew tends to be brighter, bringing out the fresh conifer aroma from the cedar needles and pine buds. Later infusions often become softer and rounder, revealing more of the earthy, balsamic depth from the cedar nuts and fermented base. Since it's completely caffeine-free, you can enjoy it any time of day, but its deep, warming character makes it a good fit for a slow evening ritual or a quiet break during colder weather. Store the remaining brick in a cool, dry place away from strong odours.