How should the tea brick be brewed, and can it be reused?

The brick is convenient because it is easy to divide into portions: break off the amount you need and store the rest in a dry place away from strong odours. For one brew, use one segment of the brick per 400–600 ml of water in a pre-warmed teapot.

Brew with water at 80–90 °C — boiling water can make the flavour harsher, especially given the ginger and lemon. Let the drink steep for 6–8 minutes. Fermented ivan-chai opens up particularly well over repeated brews: the first infusion gives a lighter, fresher drink, while the second and third have a fuller, spicier character.

Between infusions it is better not to leave the used leaves sitting in water — pour off all the liquid and let the leaves “rest”. How many times you re-brew depends on your personal preference for strength — the manufacturer recommends repeated brewing.

It is recommended to store an opened brick in airtight packaging or a tin, away from moisture and strong odours — fermented leaves absorb them easily.