Mush Tea Question!!
Posted 01 June 2010 - 06:58 PM
Posted 01 June 2010 - 08:50 PM
Posted 16 August 2010 - 04:44 PM
if you sweeten the tea up with something then normally goes down a treat!
Posted 16 August 2010 - 05:07 PM
Posted 11 July 2011 - 01:58 PM
I marked "Strain/Discard" because I usually only make tea for myself from "trinkets" (what others call "stem butts") which are covered with grit and vermiculite, depending on where the fruits originated. Fruits I just eat, fresh or dried. Shrooms I've grown myself actually taste good to me. (Years ago, as I recall, street-bought shrooms sometimes tasted like ass, and not the "good kind" either.)
I make my tea by weighing out dried trinkets, usually going to around 150% as compared to a dried fruit body dose. So, if I'm aiming for a four gram adventure, as with dried fruits, I'll do six grams of trinkets--this usually works well as the grit adds to the weight and being mostly stems (and some aborts) the material is not as strong as something with a lot of caps.
Then I put them in a coffee grinder and do a couple pulses--I try not to let them go to a fine powder as that is tough to filter later.
I bring around one to 1.5 cups of water to a boil, then back off on the heat. I dump in the trinket particles and I stir frequently for 8-12 minutes, never allowing the mixture to boil. Then I remove it from the heat and I filter through a paper or gold-plated metal coffee filter. As the filtered material is full of grit, I just discard it.
I usually just drink warm, and "neat." I don't need to add anything to it, but I've sweetened with honey in the past to good effect.
When I do tea to share at gatherings, I do the same thing, except I use dried fruit bodies, and adjust the desired dose accordingly. I usually try to aim for about 2-3 grams or so per resulting cup of liquid, but I calculate final dosage when I'm all done.
After the straining stage I allow the tea to cool, and then I mix it with grape or apple juice concentrate. I then take the total grams of starting magic material, and divide it by the number of cups in the resulting liquid. This gives me a grams per cup ratio, which I use to label the container so people can get a sense of what they are in for. Usually it works out to about two grams per cup, which seems to be what most people feel comfortable with.
That's how I roll when it comes to tea....
Posted 11 July 2011 - 02:53 PM
Posted 11 July 2011 - 03:38 PM
When I make it I always just put the fresh or dry mushrooms in the small pot of water and bring to a simmer or light boild, and do that till it is reduced.
I may have to try just steeping to see if that is more effective, but I have never had a problem with any of my mushie teas, they are always good, so I doubt a simmer or light boil is too detrimental to the goods.
I even heard of a guy grilling a huge cube (this forum somewhere) until it was fully cooked. He said it tasted awesome, no sour shroom taste, and was still plenty active..
Any scientific data suggesting psilocybin is destroyed by boiling??