12g of cascara
300ml of water
4min30 of brewing time
Using a mortar, reduce the size of the cascara husks to increase infusion surface area contact.
Using a knife, cut the husks until they are uniform in size.
Place the husks in a teapot without packing.
Heat 300 ml of water to 92 °C.
Pour water in thirds with a 1-minute interval.
Let sit for 1 minute, then serve.