Mushroom tea has quickly become an increasingly popular way of consuming magic mushrooms, providing various advantages over eating them raw such as improved taste and more manageable dosing. Furthermore, people who drink mushroom tea avoid intaking its chitin component that could otherwise cause nausea and stomach upset during trips. Proper preparation and storage practices of mushrooms is necessary in order to avoid spoilage that can result in HPPD (Hypersensitivity to Psilocybin and Related Toxins).

Other than proper storage methods, mushroom tea can be made in several ways. Mushrooms may be dried and stored for long-term consumption or brewed into an instant beverage – both methods requiring careful handling to prevent spoilage or exposure to harmful bacteria.

To prevent contamination, it is essential that when preparing mushrooms for consumption you use clean utensils and surfaces, wear gloves when handling mushrooms, and heat the water to 70oC for tea preparation – higher temperatures could damage their psychedelic compounds – once hot add your mushrooms and let them steep for approximately 20 minutes before straining the mixture for consumption. To make sure that mushrooms have fully soaked it is recommended that before drinking this beverage.

Utilizing mushrooms in tea is an ideal way to avoid stomachaches associated with eating raw mushrooms, and provide more uniform dosing experience. Furthermore, its liquid delivery may result in quicker onset time as the mushrooms’ active chemicals can more rapidly be absorbed by our bodies’ absorbent tissues.

When selecting high-quality mushrooms to make mushroom tea, it’s crucial to choose those grown organically and treated carefully. Mushrooms can contain harmful bacteria that could cause HPPD symptoms or even cause death if eaten in large amounts; the same goes for other psychedelic drugs like LSD or mescaline.

Dried magic mushrooms generally last six to 12 months after drying and storage methods. When stored in airtight containers or sealed vacuum bags, however, their potency can last up to 18 months or they can even be added into chocolate, honey or other edibles to extend their shelf life further.

One of the easiest and most efficient ways of drying magic mushrooms is baking them at a low temperature for two days in an oven at low temperature, checking regularly for moisture or signs of damage or bruises. A desiccant can also help eliminate excess moisture in the air – commonly silica gel is used but homemade desiccants using Epsom salt are an affordable and efficient alternative to expensive industrial packaging desiccants; to create your own desiccant mix equal parts baking soda and magnesium sulfate (Epsom salt). For quick use combine equal parts baking soda and magnesium sulfate (Epsom salt) into an airtight glass container and use your homemade desiccant instead.