What is kratom tea?
Kratom tea is traditionally made by brewing leaves from the kratom tree (Mitragyna speciosa). It’s native to parts of Southeast Asia, including Indonesia, Malaysia, and Thailand. Kratom also goes by other names as ketum, biak-biak, thom, thang, and kakum. Traditionally, field workers would chew on kratom leaves to help increase their energy and endurance, aid their heat tolerance, and relieve fatigue
These leaves were also used as an herbal remedy to treat various illnesses, including coughing, diarrhea, diabetes, and high blood pressure. They were likewise used as a substitute for opium — a potent pain reliever — or for opium withdrawal
While many people like the “toss and wash” method of kratom consumption, making it into a tea is a much more pleasant experience for many. The taste can be pretty bitter, but with the right preparation, it’s comparable to an extremely potent green tea flavor.
- 1-2 grams kratom (powder)
- 3 cups water (filtered)
- 1/2 lemon
First of all, we take 3 cups of water in a teapot and put it for heating. Add half a lemon juice in water, as lemon protects the alkaloids of kratom tea which released by heating. Heat the water to a simmer, then add 1-2 grams of kratom powder.
The amount of kratom you add will have a significant difference in the potency and impact of this tea. It is recommended to start with a small amount (e.g., 1-2 grams) of the powder. You can carefully increase the dose from there if desired. Stir it occasionally and leave it for 15 minutes but keep remember not to boil it. Now turn the gas off and let it brew for 2 minutes.
Slowly strain the tea through a strainer into a pot. Serve at room temperature. Should you wish to have it cold, add a few ice cubes to it and enjoy your drink!
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