Because kratom isn’t FDA tested or approved, kratom can only just be sold in the United States for burning as incense – it does burn quite nicely, with smells similar to a crisp fall day. I cannot condone the ingestion of kratom or kratom tea, but for many who are seeking an all-natural, effective, legal way of attenuating chronic pain – say from Lyme Disease or spinal cord issues, Kratom is an amazing leaf, and may offer the relief you seek.
Kratom is dried and crushed (or powdered) leaves from the species Mitragyna speciosa, a tree which can be native to Southeast Asia. The kratom tree is in the exact same botanical family because of the coffee tree. This has been used as a therapeutic & 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 because the pharmaceutical, synthetic opiates, but is reported to be much less addictive. In-fact, sometimes kratom is employed as an effective way to lessen opiate addiction withdrawal symptoms. In the event that you will put it to use for pain relief, however, please be mindful and treat it with respect.
After 2 back surgeries and years of occasional, yet severe discomfort, I’ve come to understand that I wanted a non-addictive way of controlling the spells of severe back pain that creep-up from time-to-time; kratom fits that bill perfectly. Kratom is an all-natural solutions that basically works for me. Frankly, I’m unsure if it actually dulls the trunk pain, or whether it makes me simply not worry about it (because, frankly, it provides really wonderful opiate-like buzz that feels just GREAT!). Fresh Kratom I suppose it certainly doesn’t matter; I occasionally use kratom, I’m better… period. Life is good!
Now, there are several who actually take pleasure in the age-old ritual of boiling-dipping-stirring-straining-repeating, in order to make a set 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, I really like the smell of fresh kratom leaves & powder, and I really like the pain-relieving and attitude-altering effects of kratom, but that bitter alkali taste – the very ingredient that makes kratom so special, just turns my stomach. Kratom tea preparation isn’t ritualistic for me, but instead a required evil, an actual pain-in-the-butt chore that requires to be accomplished in order to enjoy the benefits of the leaf.
BREWING THE BREW: I’ve unearthed that having an old-school coffee percolator takes the pain out of brewing kratom tea. I purchased an old 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 you’ll want to brew your kratom tea much longer than the conventional automatic coffee percolator cycle. I really like my clear glass percolator for kratom brewing, in order that I will watch the tea darken as I go. Find a trusted supply of kratom… remember, kratom is generally sold as incense. Personally, I’m it’s better to stay-away from extracts and adulterated “enhanced” mixtures – I stick with 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 know don’t want it, as it makes for 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 – such as a 2 qt. pitcher, to mix 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 top of strainer on, to dampen the kratom leaves. I then prefer to make sure that the kratom is evenly distributed in the basket after pouring. Some think that adding around 25-percent lemon juice with the water supports extracting the alkaloids from the kratom leaf – this can be a judgment call that only you can make.
2- After 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, a very hard boil makes for terrible-tasting kratom tea!
3- After the first brew, leave the kratom in the basket (you can press them with a tablespoon if you want, to extract more liquid, but it’s not necessary), pour your brew right into a 2-quart container, then pour the second liter of clear water (or lemon-water) through the kratom filled basket and brew additionally, it, just as the 1st. brew… again, 15 minutes or more.
4- You’ll notice that the second brew cycle produces a light 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 a couple of days, and freeze the rest. Refrigerated kratom tea will only last about 5 days, frozen tea lasts months.
MASKING THE FLAVOR: As I stated earlier, 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 professional 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 like this mouth-numbing sensation, and the straw helps bypass the old taste buds.