Important: labrador tea has a variety of non-culinary properties that you need to be aware of. Avoid if you're pregnant. Use in moderation. As with all wild things, do your homework, and use conscientiously.
It only takes 5-10 leaves to flavour a pot of tea, and tends to take longer at a higher temperature than most teas you'd be familiar with. Try it at a low simmer, 10-15 minutes. It will colour the water a reddish brown as it gets stronger. For braising or cooking grains, steep a strong tea, strain out the leaves, and use as you would stock for a mild, woodsy flavour.
Dried, 10g [as seen in photo], makes roughly 20 pots of tea, 40 cups. Labrador Tea is our boreal tea of choice. Not only is it brilliantly woodsy-mushroomy and floral at certain times of year, once brewed it makes a highly terroir-forward braising liquid for boreal game meats, or for cooking whole grains and wild rice. If you'd like loads of information on the plant's properties, Alberta's legendary Robert Rogers has fantastic books on wild plant species medicine.