There are a lot of different ways to take kratom, and drinking it as a tea is one of the most popular. Even though the taste of kratom tea isn’t exactly good, making a tea of the plant is one of the best ways to extract the alkaloids and get maximum potency from it. You can find a lot of instructions on how to make kratom tea online, but many are misleading. Here is what you really need to know in order to make potent kratom tea.
Kratom Alkaloids Need to be released!
The key to Kratom’s effects are the alkaloids it contains. Alkaloids are simply naturally-occurring chemicals found in plants and fungi. They are known for their bitter taste and producing a range of health benefits in humans.
There are 40+ alkaloids in kratom. The most well-known is Mitragynine, which produces the euphoric effects of the plant. However, there are other alkaloids too. Here are just some and their benefits:
• Epicatechin: antioxidant, boosts immunity
• Mitraphylline: muscle relaxant
• Ajmalicine: Lowers blood pressure and boosts oxygen to the brain
Just because these alkaloids are found in kratom, it doesn’t mean they will get into your bloodstream. THE ALKALOIDS MUST BE RELEASED IN ORDER TO PROVIDE EFFECTS!
For example, if you were to just swallow raw kratom leaves, the alkaloids wouldn’t be released. The traditional way of taking kratom was always to chew it because the chewing released the alkaloids.
Simply steeping kratom leaves in hot water will not release the alkaloids. You need to have the right temperature, the right simmering time, and also something acidic to help release the alkaloids.
Temperature for Making Kratom Tea
Kratom alkaloids are very stable, and hold up well even in high temperatures. This is why we can boil them without “killing” the alkaloids. You wouldn’t be able to boil many other plant-based drugs. They’d be destroyed!
Still, you don’t want to over-boil your kratom as you could end up killing the alkaloids. A better bet is to simmer the kratom.
If you aren’t a cook, then you probably don’t know what the different between simmering and boiling is. Boiling is when water reaches 212 degrees F. There will be a lot of bubbles coming up, and a lot of motion in the pot. By contrast simmering is just below boiling – around 180 to 190 degrees F. There will be some bubbles at the bottom of the pot, but not any wild motion going on.
For making kratom tea, you want the water to be simmering, not boiling!
Making the Water Acidic
Acids will help release the kratom alkaloids from the leaves. Lemon and lime juice are often used, but cranberry juice also works very well and goes great with the bitter taste of kratom.
Kratom Tea Instructions
Instructions are for 1 dose. Increase the amount of water as necessary for the amount of dosages you want to make!
1. Heat 2 ½ cups of water until it is simmering.
2. Add your kratom leaves or powder to the pot
3. Let the kratom simmer for 20-30 minutes
4. Add 1 ½ tsp lime, lemon, or cranberry juice to the water
5. Continue simmering for another 5 minutes
6. Remove from heat and let cool
7. Strain the kratom through a fine sieve or a (clean) old t-shirt, reserving the liquid (this is what you will be drinking!)
8. Save the leaves in the sieve for a second batch of kratom. This second batch only needs to be simmered for half as long, and with has as much water because less evaporation will occur. With the second batch, you will want to really squeeze the kratom leaves to get out as much liquid as possible.
9. Add sugar, honey, stevia or other flavors and drink!
The tea you produce from kratom should be very bitter. It might not taste great, but this bitterness means that you’ve released the alkaloids and have a potent kratom tea.