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

 

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 people who are searching for an all-natural, effective, legal method of attenuating chronic pain – say from Lyme Disease or spinal cord issues, Kratom is an incredible leaf, and may offer the relief you seek.

Kratom could be 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 since the coffee tree. It’s been used as a medicinal & 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 since the pharmaceutical, synthetic opiates, but is reported to be not as addictive. In-fact, sometimes kratom is used as an effective way to lessen opiate addiction withdrawal symptoms. In the event that you will put it to use for treatment, however, please be mindful and treat it with respect.

After 2 back surgeries and years of occasional, yet severe discomfort, I’ve come to understand that I needed a non-addictive method of controlling the spells of severe back pain that creep-up from time-to-time; kratom fits that bill perfectly. Kratom is an all-natural solution that really works for me. Maeng da Kratom  Frankly, I’m uncertain if it really dulls the back pain, or whether it makes me simply not value it (because, frankly, it provides really wonderful opiate-like buzz that feels just GREAT!). I suppose it certainly doesn’t matter; I occasionally use kratom, Personally i think better… period. Life is good!

Now, there are some who actually benefit from the age-old ritual of boiling-dipping-stirring-straining-repeating, in order to make a set 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 misunderstand me, I enjoy the smell of fresh kratom leaves & powder, and I love the pain-relieving and attitude-altering ramifications of kratom, but that bitter alkali taste – the ingredient which makes kratom so special, just turns my stomach. Kratom tea preparation isn’t ritualistic for me, but instead an essential evil, a real pain-in-the-butt chore that needs to be accomplished in order to enjoy the advantages of the leaf.

BREWING THE BREW: I’ve found that utilizing 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 creates really great kratom tea. I’d stay-away from the automatic, plug-in coffee or tea makers, because you’ll want to brew your kratom tea much more than the conventional automatic coffee percolator cycle. I enjoy my clear glass percolator for kratom brewing, in order that I will watch the tea darken as I go. Find a reliable supply of kratom… remember, kratom is generally sold as incense. Personally, Personally i think it’s far better stay-away from extracts and adulterated “enhanced” mixtures – I stick to 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 Personally, i don’t want it, as it creates a muddy kratom tea. – 2 Litres of water (for two 1 liter brewing cycles). – OPTIONAL, Lemon Juice (see amount below) – A stovetop percolator. – Another container – such as a 2 qt. pitcher, to mix both brew cycles together

LET’S GET STARTED!
1- Place the kratom in to the percolator basket, and pour 1 liter of water through the basket and in to the percolator before placing top of the strainer on, to dampen the kratom leaves. I then want to be sure that the kratom is evenly distributed in the basket after pouring. Some think 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- Once 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 are able to, a truly hard boil creates terrible-tasting kratom tea!
3- After the very 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 right into a 2-quart container, then pour the second liter of clear water (or lemon-water) through the kratom filled basket and brew in addition, it, just as the 1st. brew… again, 15 minutes or more.
4- You’ll observe that the second brew cycle produces a light tea, because you’ve extracted all the nutrients 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 use in a couple of days, and freeze the rest. Refrigerated kratom tea will only last about 5 days, frozen tea lasts months.

MASKING THE FLAVOR: As I mentioned previously, 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 commercial 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 this mouth-numbing sensation, and the straw helps bypass the old taste buds.

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