1To prepare the tea, simply cut a twig or two from the branch of a tree, wash it off. Using a sharp knife, cut the needles from the central twig, and then either crush or chop the needles.
2I wouldn’t bother removing the brown sheath from Spruce needles for two reasons: one; Spruce needles are considerably shorter than other varieties of pine needles and the brown papery sheath is only about one millimetre (mm) in length. It would be a tedious task to remove a 1-mm sheath from the ends of every single needle! And two; I could not find an explanation anywhere as to why this step was necessary or beneficial. Removing the papery sheath may make sense for longer pine needles, but it seems a bit unnecessary with Spruce.
3Place a tablespoon of the prepared needles in a large mug. Boil a kettle full of water and then pour the boiling water over the crushed needles. Do not boil the needles in water. Let the tea steep for 15 minutes – no need to strain as the needles will eventually fall to the bottom of the cup.