Guide How to make kratom tea from kratom crushed leaf

In this post we will guide you how to make kratom tea at home from crushed leaf.

The usual “kit” that you need. I switched up the saucepan to a small, kind of “personal” size. It holds about five cups. I have my cut off bottle top with new cotton sock for a filter, Stevia, Lipton tea bag, condiment cup to weigh the crushed leaf, scale, crushed leaf green Maeng da, and instead of using a 64 ounce juice bottle, this time it’s going to be a 32 ounce bottle. I choose Powerade because the top is big and the “funnel” sits in there really nice.

Fill the bottle to the first “rung” with hot water, add the tea bag, shake it up, and let it steep.

We are using 2.5 gr of the green MD crushed leaf. Fill the saucepan with 4 cups of hot water.

It’s not a great shot. It’s hard to get a still picture of water starting to bubble, but that’s what it’s doing. It’s just the little bubbles starting to form on the bottom of the pan.

Now, this step is important. You want to easily dump the leaf on the top of the water. Don’t stir it! As the water gets hotter, the leaf will flatten out on the water’s surface. If you stir it, you’ll break the water tension and the leaf will sink to the bottom of the pan and get burned, unless you stir it constantly. Just let it sit on top, for now.

As it gets to the boiling point, in one minute, the water will literally explode with orange color. Back down the heat to a notch over medium, and let it simmer. Any leaf that didn’t sink after it started to boil can now be stirred in.

You’ll want to keep it at a simmer, not a boil, where the water bubbles/rolls a little bit. It keeps the leaf rolling around in there. Remember, you don’t want it settling on the bottom of the pan or it will burn. I find a minimum of ten minutes will do it, but fifteen minutes is optimal.

Put your “funnel” in the Powerade bottle, it should fit pretty snug in there.

You can see from me tipping the pan at an angle how the crushed leaf is heavy enough, that it will just sit in the lowest part of the pot. It doesn’t float everywhere like powder.

I’m using the sock filter here, but if you do it carefully enough, you can get the water to roll over the leaf and into your container without any leaf getting in.

Here you can see how little made it into the sock, and how much is still in the pan. Look at the sides of the pan. That copper ring is from the tea. That’s some good stuff and this is why you only need to cook it in one batch.

I definitely get 32 ounces. I may get a little overspill, but it goes into the mug. I like using this method a lot because it’s less mess, and I don’t go through a whole 64 ounce bottle in the time frame of 10 -14 days. If I want to try something new and I don’t like it, it’s less waste. And for all of you people that have no patience, this can be done in 20+ minutes and you’ll get about three mugs full per batch. The smaller bottle can make it less conspicuous to take to work, the gym, etc. This method can only be used with the crushed leaf.



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