How should I prepare the Maagiline teepall for the best forest berry flavour?

Place one Maagiline teepall pyramid in a cup of about 200–250 ml, then pour water heated to roughly 90–95 °C over it. This temperature is hot enough to draw flavour and colour from the berry-and-herb blend without needing a rolling boil in the cup.

Steep for 5–7 minutes. A shorter steep gives a lighter, fruitier drink, while the upper end of the range brings out more of the tart ruby character from hibiscus and the deeper berry notes from bilberry, lingonberry and blackcurrant. If you want a fuller infusion, cover the cup while it brews; this helps keep heat and aroma in the drink.

The pyramid format gives the dried berries and herbs room to unfold, so avoid squeezing it aggressively at the end, as that can make some herbal infusions taste sharper. You can add honey if you prefer a softer sweetness, or a slice of lemon if you like a brighter, more acidic cup. Many people also steep the same pyramid a second time for a lighter drink; use fresh hot water and expect a gentler colour and flavour than the first cup.