Tips for Brewing Kratom Tea

As you already know, kratom is a popular botanical supplement that seems to be growing more and more popular as each day goes by. Also known as Mitragyna speciosa, kratom has been noted as having analgesic, euphoric, anxiolytic, and mood-boosting qualities.

Mitragyna speciosa has at least three dozen alkaloids. In case you need a quick refresher, alkaloids are compounds produced by plants that change how the body function. Cannabis, for example, produces well over 100 unique alkaloids. Coffee and tea, some of the most widely consumed plants on the planet, produce the world-famous alkaloid caffeine.

Unlike cannabis and much like coffee or tea, kratom’s alkaloids are best absorbed via oral consumption. Although you might see references of “burning” kratom around the internet, nobody’s actually lighting this stuff on fire. Rather, it’s an old euphemism used by kratom forum members to keep onlookers from criticizing them for consuming kratom.

Some people make use of Mitragyna speciosa‘s many alkaloids by infusing them into alcohol and applying kratom tinctures to their skin. While some people have positive results with this route of administration, most people prefer to consume kratom by taking it straight down the hatch.

Note: You might see others reference “kratom tisane.” Kratom tea and tisane are the same thing. Tisane, largely an archaic term, is another word for “herbal tea.”

 

Why Do People Brew Kratom Tea?

Although we love kratom just as much as anybody else, there’s no denying that you need to swallow a lot of dried kratom leaves to achieve the effects you desire. Generally, the kratom community considers between one and five grams a small dose. Heavy doses range upwards of 10 to 12 grams.

Heads up! Volume is never a reliable way to dose kratom. Always use weight when measuring kratom powder.

Considering the substantial volume of a typical dose, people with sensitive stomachs often seek out alternative ways to take this botanical supplement.

Even if your GI tract doesn’t have a problem stomaching Mitragyna speciosa leaves, most people aren’t fans of swallowing unchewed leaves.

Unlike sugar or salt, leaves don’t dissolve in water. While you can certainly throw leaf powder into water and make a suspension, or a heterogenous mixture, you’ll never succeed in making a 100% homogenous mixture.

Lastly, the kratom industry isn’t the most regulated market in the world. Although the American Kratom Association [LINK TO ARTICLE #1 OF LAST BATCH] has fought hard for industry regulation, since most kratom comes from Indonesia, there’s no way for American regulatory agencies or trade organizations to control how the plant is grown, harvested, or processed. Considering the less-than-perfect nature of the industry’s regulatory environment, immunocompromised consumers may brew kratom tea as a means of sterilizing potential pathogens.

 

Without Further Ado, Here’s Our Top Three Tips for Brewing Kratom Tea

Turn Down the Temperature

High temperatures may harm alkaloids, causing them to break down. Avoid harming these precious alkaloids by brewing your tea at a below-boiling temperature.

 

Add Some Lemon Juice

Although Mitragyna speciosa has been used by Southeast Asians for at least several hundred years, scientific literature isn’t filled with many publications that concern kratom. As such, we don’t yet fully understand why lemon juice may help improve the effects of kratom tea.

However, research does show that people absorb more of kratom’s alkaloids when the stomachs have lower pH levels.

Lemon juice, which is highly acidic, could help you get better effects from your kratom tea. Add it before you start brewing.

 

Brew Longer

Since you’ll be lowering your kratom tea’s temperature, you might need more time to get those alkaloids out of kratom and into your tea. Many kratommites report brewing tea for upwards of an hour.

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