I read posts about how bad the purge is, and how horrible the brew tastes,
But alas, It doesn't have to be that way!
I use mimosa hostilis to make a clear light red tea which you can see through, and then capsulate rue and take it orally. So here is a quick and easy way to clean out your brew..
Boil your mimosa as you normally would, in slightly acidified water 3X 30 min, or 2X 45 min, whatever its up to you! Collect the results of all three washes in a big pot, and begin to reduce, but dont let get too hot, just until there is steam coming from the tea and it regains heat. At this point remove the pot from the burner, and stir in just THE WHITES OF 1-3 EGGS (depending on the size of your brew) If the water is too hot, the eggs will coagulate instantly and rise to the top, if the water is too cold the eggs seem to have a hard time forming the tannin rich foam you are looking for... So mix in your eggs and put back on the burner, within minutes the brew will take on a very murky cloudy apperance, this is good it is the egg coagulating, and while it does so, almost all of the tanins and solid particles in the tea will attach to bits of eggwhite, and will rise to the top as a think purply gooey foam. This is what you want to remove just scoop as much as you can off the surface with a wooden spoon. Now finish reducing and put final product in fridge overnight, by morning the remaining tannin/eggwhite/solid particles will have definitavely settled to the bottom, pour off the good tea, dispose of the rest, Thats it. Maybe ill make a brew in the next few days so I can show you the tea. It looks so nice, and is near tastless, and indeed full of magic..

Mimosa (and rue) is truly an awesome combo with much unexplored potential. My favorite entheogen period!
So thx for reading give it a try, you won't use any other method!