Because kratom isn’t FDA tested or approved, kratom can only just be sold in the United States for burning as incense – it will burn quite nicely, with smells similar to a crisp fall day. I cannot condone the ingestion of kratom or kratom tea, but for folks who are seeking an all-natural, effective, legal method of attenuating chronic pain – say from Lyme Disease or spinal cord issues, Kratom is a fantastic leaf, and may provide relief you seek.
Kratom could be dried and crushed (or powdered) leaves from the species Mitragyna speciosa, a tree that is native to Southeast Asia. The kratom tree is in exactly the same botanical family since the coffee tree. It’s been used as a medical & 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 considered not as addictive. In-fact, sometimes kratom is employed as a means to lessen opiate addiction withdrawal symptoms. In the event that you are likely to utilize it for pain-alleviation, however, please be mindful and treat it with respect.
After 2 back surgeries and years of occasional, yet severe discomfort, I’ve come to appreciate 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 definitely an all-natural solutions that basically works for me. Frankly, I’m uncertain if it actually dulls the rear pain, or whether it makes me just not care about it (because, frankly, it gives a really wonderful opiate-like buzz that feels just GREAT!). I guess it really doesn’t matter; I occasionally use kratom, I’m better… period. Life is good!
Now, there are a few who actually take pleasure in the age-old ritual of boiling-dipping-stirring-straining-repeating, to be able to make a portion 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 get me wrong, Maeng da Kratom I really like the smell of fresh kratom leaves & powder, and I love the pain-relieving and attitude-altering ramifications of kratom, but that bitter alkali taste – ab muscles ingredient that makes kratom so special, just turns my stomach. Kratom tea preparation isn’t ritualistic for me personally, but rather an essential evil, a real pain-in-the-butt chore that needs to be accomplished to be able to enjoy the benefits of the leaf.
BREWING THE BREW: I’ve found that having 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 makes really great kratom tea. I’d stay-away from the automatic, plug-in coffee or tea makers, because it is in addition crucial to brew your kratom tea much longer than the conventional automatic coffee percolator cycle. I really like my clear glass percolator for kratom brewing, to ensure that I could watch the tea darken as I go. Find a reliable supply of kratom… remember, kratom is usually sold as incense. Personally, I’m it’s better to 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 I personally don’t like it, as it creates a dull kratom tea. – 2 Litres of water (for two 1 liter brewing cycles). – OPTIONAL, Lemon Juice (see amount below) – A stovetop percolator. – Another container – like a 2 qt. pitcher, to combine both brew cycles together
LET’S GET STARTED!
1- Place the kratom to the percolator basket, and pour 1 liter of water through the basket and to the percolator before placing the upper strainer on, to dampen the kratom leaves. I then like to make sure that the kratom is evenly distributed in the basket after pouring. Some genuinely believe that adding up to 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 that you can, really a 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 in to a 2-quart container, then pour the 2nd liter of clear water (or lemon-water) through the kratom filled basket and brew in addition it, just like the 1st. brew… again, 15 minutes or more.
4- You’ll notice that the 2nd brew cycle produces a lighter tea, because you’ve extracted most of the good stuff 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 create 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 used in several days, and freeze the rest. Refrigerated kratom tea will only last about 5 days, frozen tea can last 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 a 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 that way mouth-numbing sensation, and the straw helps bypass the old taste buds.