Any tea drinker will tell you that the perfect cup of tea is the ideal thing to brighten any day. Well, when it comes to kratom tea your day can get a whole lot brighter! But first, you need to prepare it.
Kratom tea is made from the leaves of the kratom tree, also known as mitragyna speciosa. This tropical evergreen tree is native to Southeast Asia and can grow to be 100 feet tall. At the top of that towering tree are the leaves of the kratom tree, which, when crushed create the base components from kratom tea.
Kratom has been consumed as a tea in Southeast Asia for generations, but it’s not the only way to take your kratom dose. Just as there are many ways to enjoy kratom, there are just as many ways to brew kratom tea.
Like any tea, you need crushed leaves to make a good cup. Once you have your crushed leaves, you can put them loose in a teapot (though you risk getting bits of greenery in your teeth), or you can put them in a teabag or a tea steeper. To maintain as much of your strain’s natural alkaloid content as possible, you don’t want to allow the kratom to boil with your water. This can dramatically decrease the alkaloid content. Instead, what you want to do is put your kratom in when the water is simmering, or let it cool for a minute or so in the teapot.
Now, kratom might have produced great effects, but it doesn’t have great taste. To protect the alkaloid content and to lessen the acrid taste of the kratom, we recommend adding the juice of an entire lemon to the leaf or powder you’ll be using, letting it soak in before steeping.
Just like any tea, the longer you let it steep, the stronger the flavor and effects will become. While you might want the stronger effects, the taste might be difficult to get around once it’s steeped for a long time.
Your prepared kratom tea will survive five days in the fridge, so you can sip on it at any moment when you need it.