How to make magic mushroom tea | Magic mushroom tea Ginger Roobios
Seremoni Ginger Rooibos Tea with Golden Teacher Mushrooms.
Bright clean taste with superb ginger notes. Has a palate refreshing character combined with a fruity touch of spice.
This package contains one serving.
1 gram of P.cubensis per serving.
How to make magic mushroom tea that hits the spot
The difference between a regular tea and a good one is the same as the difference between anything you make with your hands: it’s all about the attention you devote. Everyone knows that cooking with love means better dishes! When you put love in what you do, your efforts will always garner great results.
This being said, the second most important thing is using good quality ingredients – and magic mushrooms are no exception: use only the best dried mushrooms available. Select the black or herbal tea of your choice of course, but steer clear of caffeinated tea. Caffeine in tea has the same effect as it does in coffee, so it could make you restless. The presence of uppers adds nothing to the psychedelic experience, apart from possible discomfort on both a physical and emotional level.
Should I throw out the mushroom powder after preparation?
Another question regarding ground mushrooms which remains after their preparation is this: throw them away, or eat them? Making tea makes sense as a way to avoid eating the mushrooms, as the time they sit in your stomach before becoming effective is the period in which you risk nausea. So if nausea is what you’re trying to avoid, you can throw them away without a second thought. There will be very little of use left in them anyway.
I only have a few mushrooms. Will the tea be worth it?
If you only have a few mushrooms at your disposal though and they’re sufficient to give the effect you desire, I’d suggest another method: Lemon Tek. Summarised, the instructions are as follows: finely grind the mushrooms; put them in plenty of freshly squeezed lemon juice; mix well; wait 25 minutes max, and ingest. The lemon will cover the mushroom taste somewhat, but more importantly accelerate the rise of the effect and in doing so reduce the timespan in which you might feel sick. Personally, this is my preferred method, but the taste of this mushroom and lemon concoction is objectively better than the taste of dry mushrooms on their own. Moreover, it being in a liquid form is advantageous as you can swallow it down much faster. The longer you have to chew, the longer you have to taste.
How you drink it alters the effect
Let’s get back to tea. If you drink it slowly, taking your time before finishing it, you’ll experience a slow, steady come up. Conversely, if you drink it in a hurry the rise will be decidedly quicker. A very speedy come up, which starts at around 5-10 minutes tops and reaches its peak much more rapidly could scare some people. Some people love a quick start, others don’t. Either way, it’s good to know beforehand and sip slowly.
The Mushroom tea and the first time
Tea is also a method of interest for those taking mushrooms for the first time. Here are a few things to keep in mind though: do not exceed the gram and a half limit (never!), and drink slowly; ideally, you must take 20-30 minutes to finish it too, allowing the effect to come up progressively and reducing the risk of nausea to a minimum (or even ruling out sickness altogether). If this is your first time, it’s best to enter the magic world of mushrooms incrementally. If you take the “right” quantity and the effect still rises a little faster than expected, that alone could be scary. It might go that way, and it might not. Just remember you’re not racing anyone – there’s always time for future experience which will help you understand, bit by bit, how mushrooms work with your system.
And now, here’s the recipe you’ll need for an optimal magic mushroom tea.
- 3.5g of dry psilocybe cubensis mushrooms
- 2 cups of water (around 350-400ml in total)
- 2 teabags of (good quality, decaffeinated) tea or herbal tea. (choose something which combines nicely with the flavour of ginger as well as the eventual lemon juice)
- 1 spoon of honey
- A few pieces of ginger (this will reduce the chance of nausea even further, and help to cover the mushroom taste)
- Lemon juice (optional, but very much advised. This covers the flavour of the mushrooms and, theoretically, accelerate the speed at which the active ingredients can get to work)
- 1 kettle or saucepan
- A big enough bowl to prepare everything
- A coffee grinder, a pestle and mortar, or even just a knife and chopping board to break up the dry mushrooms
- A coffee filter or fine mesh filter which allows you to squeeze the mushrooms left in the infusion
- Your favourite mug which holds a good amount of liquid, or a teapot to pour the tea out of into whatever receptacle you want to drink from
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