Kratom Preparation - a Tea
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This recipe makes enough tea for eight to ten mild doses, four to six medium strength doses, two moderately strong doses, or one very strong dose.
Take 50 grams of dried, crushed kratom leaves and put into a pot. To this add 1 liter of water.
Boil gently for 15 minutes.
Pour the tea through a strainer into a bowl and reserve the liquid. Squeeze the leaves in the strainer to get most of the liquid out.
Put the leaves back in the pot and add another liter of fresh water. Repeat steps 2 and 3.
After the leaves have been strained a second time, they can be discarded. Put the combined liquid from both boilings back into the pot and boil until the volume is reduced to about 100 ml.
Kratom tea can be safely stored in the refrigerator for about 5 days. It is probably okay to keep it a bit longer, but it’s better to play it safe and not drink it after 5 days. It can be stored for many months if you add some alcohol to it. Adding about 10% alcohol will preserve it for many months (in the refrigerator). That is 1 part 80 proof vodka (or a similar spirit) to 3 parts kratom tea.
The same general preparation method can of course be used with larger or smaller amounts of herb by simply adjusting the volume of water used. Some people experience mild nausea when using doses above 25 grams, so when taking larger doses, it is best to do so on an empty stomach (i.e. wait about 3 hours after eating).
Specific to Mitragyna speciosa (Kratom):
- Botany of Kratom – From the Kratom tree’s perspective
- Murple’s NEW Article – Lucid report
- Kratom: What is It? – General Overview
- Kratom Preparation – A recipe for tea
- Mitragynine – The Main Alkaloid
- Safety of Daun Biak – As compared to tobacco use
- Kratom – An Opioid Agonist – An intriguing study on mice