Kratom Tea-Making – Brewing and Dosing Ideas for the Rest of Us

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Because kratom isn’t FDA tested or approved, kratom can only be sold in the United States for burning as incense – it does burn quite nicely, with smells reminiscent of a crisp fall day. I cannot condone the ingestion of kratom or kratom tea, but for those who are searching for an all-natural, effective, legal way of attenuating chronic pain – say from Lyme Disease or spinal cord issues, Kratom is a fantastic leaf, and may offer the relief you seek.

Kratom is the dried and crushed (or powdered) leaves from the species Mitragyna speciosa, a tree that will be native to Southeast Asia. The kratom tree is in the exact same botanical family because the coffee tree. This has been used as a healing & recreational herbal drug for a large number of years, and offers stimulant (at low doses), sedative (at higher doses), analgesic, and (yes) euphoric, opiate-like properties. Kratom contains similar alkaloids because the pharmaceutical, synthetic opiates, but is said to be not as addictive. Fresh Kratom In-fact, sometimes kratom can be used as a way to lessen opiate addiction withdrawal symptoms. If you will utilize it for pain-alleviation, however, please be careful and treat it with respect.

After 2 back surgeries and years of occasional, yet severe discomfort, I’ve come to understand that I wanted a non-addictive way of controlling the spells of severe back pain that creep-up from time-to-time; kratom fits that bill perfectly. Kratom can be an all-natural solutions that actually works for me. Frankly, I’m unsure if it actually dulls the trunk pain, or whether it makes me just not care about it (because, frankly, it gives a really wonderful opiate-like buzz that feels just GREAT!). I guess it really doesn’t matter; I occasionally use kratom, I feel better… period. Life is good!

Now, there are several who actually enjoy the age-old ritual of boiling-dipping-stirring-straining-repeating, to be able to make a portion of kratom tea. Indeed, some also savor the alkaline-bitter, green-grass taste of kratom tea… but personally, I don’t care-for either. Don’t get me wrong, I like the smell of fresh kratom leaves & powder, and I really like the pain-relieving and attitude-altering ramifications of kratom, but that bitter alkali taste – the very ingredient that produces kratom so special, just turns my stomach. Kratom tea preparation isn’t ritualistic for me, but instead a required evil, a genuine pain-in-the-butt chore that really needs to be accomplished to be able to enjoy the advantages of the leaf.

BREWING THE BREW: I’ve found that having an old-school coffee percolator takes the pain out of brewing kratom tea. I purchased a vintage glass Pyrex 8-cup percolator on eBay for 15 dollars, and it generates really great kratom tea. I’d stay-away from the automatic, plug-in coffee or tea makers, because it is in addition crucial to brew your kratom tea much longer than the normal automatic coffee percolator cycle. I like my clear glass percolator for kratom brewing, to ensure that I could watch the tea darken as I go. Find a dependable supply of kratom… remember, kratom is usually sold as incense. Personally, I feel it’s best to stay-away from extracts and adulterated “enhanced” mixtures – I stick with standard, all-natural kratom leaves.

Here’s my simple brew technique, you may need: – Half-ounce of crushed-leaf kratom. Some use powdered kratom, but I know don’t like it, because it makes for a dull kratom tea. – 2 Litres of water (for two 1 liter brewing cycles). – OPTIONAL, Lemon Juice (see amount below) – A stovetop percolator. – Another container – like a 2 qt. pitcher, to mix both brew cycles together

LET’S GET STARTED!
1- Place the kratom into the percolator basket, and pour 1 liter of water through the basket and into the percolator before placing the top of strainer on, to dampen the kratom leaves. I then prefer to make certain that the kratom is evenly distributed in the basket after pouring. Some genuinely believe that adding as much as 25-percent lemon juice with the water supports extracting the alkaloids from the kratom leaf – this is a judgment call that only you can make.
2- When the water heats-up & starts to percolate, start the clock – and let your kratom tea brew for at-least 15 minutes… 20-25 minutes is more to my taste. Keep as low a flame as you can, a very hard boil makes for terrible-tasting kratom tea!
3- After the first brew, leave the kratom in the basket (you can press them with a tablespoon if you prefer, to extract more liquid, but it’s not necessary), pour your brew in to a 2-quart container, then pour the next liter of clear water (or lemon-water) through the kratom filled basket and brew in addition, it, just like the 1st. brew… again, 15 minutes or more.
4- You’ll observe that the next brew cycle produces a lighter tea, because you’ve extracted every one of the good stuff from the kratom leaves, thereby exhausting them.
5- Once finished I discard the leaves (some people eat them – YUCK!), I then mix the 2 brews together in the 2-quart container to cool. Some boil the mixture down farther, to produce a stronger tea… I don’t.
6- After some cooling, I pour the kratom tea into cleaned-out plastic iced tea bottles, refrigerate what I’ll used in several days, and freeze the rest. Refrigerated kratom tea will simply last about 5 days, frozen tea can last months.

MASKING THE FLAVOR: As I stated earlier, I hate the taste of kratom tea. While I’ve never had the oppertunity to totally mask the bitter flaver and aftertaste of kratom tea, I’ve discovered that the half-teaspoon of a professional flavoring extract per 16 ounces of tea will really help. My favorites are raspberry & peach, but spearmint & peppermint also work quite well. I also add 2 teaspoons of sugar, Splenda or Stevia. I drink my tea cold (iced tea), and usually with a straw, because I don’t like that mouth-numbing sensation, and the straw helps bypass the old taste buds.

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