In a prior post about kratom tea, we discussed in length the historical drawbacks and benefits of making tea from mitragyna speciosa leaves, however, for those who want to learn about kratom tea recipes and preparation, this article will overview a few methods.
This has quickly become one of the most popular methods of using kratom for medicinal effects, as it is quite simple to make and retains most of it’s efficacy in most areas. Interestingly, instead of powder, it can even reduce side-effects. However, there are a few drawbacks as well. Some of these include taste, as the flavor when made from kratom leaves is fairly bitter. Slightly diminished analgesic effects of kratom are apparent with tea use without powder. Despite these minor setbacks, it is still highly effective and method.
Anyone who has made made this kratom brew for a long period of time has learned some of these common factors that contribute to an enjoyable and potent drinking experience.
Making kratom tea is quite simple. Historically, most have used their desired kratom dose and let it steep in water for around 15-20 minutes, straining and drinking. However, in modern times, adding water and kratom to a pot with 8-10 ounces of water and letting it steep for around 10 minutes at high-simmer/low boil, and straining, is effective.
An interesting way to ensure that alkaloids are fully absorbed from the plant material is to add lemon juice, lime juice or even minuscule amounts of citric acid during the extraction process. As students of chemistry know, reducing the acidity of the water can increase the capacity for water to absorb these alkaloids, similar to heat. This, in combination with our “Cafe Kratom” recipe using fruit-flavorings can be a great way to ensure potency and reduce bitterness.
Some brave individuals prefer to keep the left-over kratom sediment in the cup and drink it with the liquid, the reason for this is that the medicinal effects of kratom will kick in more quickly through this method, and no potency will be lost. Most who I have seen use this method deal with either breakthrough pain or severe anxiety and so are much less daunted with the inconvenience of swallowing powder in order to get its full effectiveness.
There are a few ways to strain the left-over powder. One of the most popular of these methods is to use a cheese cloth, which can catch the almost all particulate matter. Others will simply let the kratom powder settle to the bottom, this only occurs if it is steeped for 15+ minutes at adequate heat, and pour the liquid off of the top. The latter method will still contain minuscule quantities of powder.
Taste is the biggest factor that keeps many users from making tea. Typically, those who are fans of other herbal teas, especially fans of greens or oolongs, won’t have a big problem with the taste. However, at high doses per volume, the bitterness can get rather intense. Luckily, there are a few ways to make the taste more bearable for the average person.
The first way is to dilute the the kratom liquid to an extent to make it less bitter, however, the downside of this is that there is much more liquid to drink. Another method is to condense the liquid down to a shot, or two. This is an easy way to ingest it quickly, however, the taste is very potent and the after-taste can be harsh. The third method, one of the most common, is to find or create a kratom tea recipe.
A good kratom tea recipe can dramatically help reduce and mask kratom bitterness, however, there aren’t many helpful resources online for this purpose, even on popular kratom websites and forums. Because of this, we have compiled a few recipes that can help reduce bitterness and add flavor.
The most effective kratom tea recipe we have used is a chai blend. Because chai naturally contains a variety of potent herbs, such as cardammon and star anise, the bitter flavor of kratom is highly masked, and with a little bit of tinkering, can actually be enjoyable to drink.
While it’s possible to create this drink from scratch, we have found that the most convenient method is to purchase either chai tea packets or a chai mix. In this method, it’s necessary to create a normal glass of strained tea from kratom powder, and simmer it down to about 1/4 to 1/2 a cup. At this point, if one is using a tea mix, pour the mix to fill the rest of the cup. If using tea bags, add the chai on top of the kratom tea and add milk, cream and sugar (or honey) to taste.
Anyone who has gone to some of the more popular coffee chains has noticed the pump flavorings available for a variety of drinks. Interestingly, these flavorings can be a highly effective means of reducing bitterness. These flavors range from fruity to chocolate/caramel, and almost all of them can help mask bitterness and improve the taste of kratom tea. These flavorings are available both at most of these chain coffee shops, as well as online for a discounted price.
Additionally, waiting until the tea has cooled before pumping these flavorings seems to have a positive effect on the kratom tea taste overall.
With these tips and recipes, we hope that you have learned not only how to make kratom tea, but also increase potency and improve taste.