How should Iceland moss be brewed to make a pleasant drink?

A few simple rules are all it takes to make a pleasant, comforting drink from Iceland moss. Take one to two teaspoons of the dried lichen per cup (about 250 ml) and pour over boiling water (about 95–100 °C). Leave to steep for 10 minutes — during this time the polysaccharides release mucilage, giving the drink its characteristic coating texture. After brewing, the tea is strained so that no particles of lichen end up in the drink.

If the taste of Iceland moss seems too bitter or strong, it can be softened with natural additions. Honey goes well with the slightly bitter taste and makes the drink milder. Rosehip adds a fruity note and vitamin C. Herbs — calendula, chamomile or mint — soften the taste and may enhance the soothing feeling in the throat. These additions are not part of the original composition, but they are often used to make the drink more pleasant.

Store the dried moss in an airtight container in a dry, dark place. Moisture can cause mould, and light can break down the delicate polysaccharides. The best-before date is stated on the packaging.

Drinking the tea regularly does not require a special schedule — it is drunk as needed, when you feel dryness or a scratchy throat. If you add honey, remember that it speeds up fermentation, so the prepared drink is best consumed within a few hours.