Mushroom tea is a simple and tasty beverage made by infusing mushrooms (either edible psychedelic or culinary) into hot water, which makes an easy, refreshing beverage that can be made with either dried psilocybin mushrooms or culinary varieties.

As first-time users, it is advised that they start with a low dose, such as 1 gram of dried shrooms. This should produce an invigorating sensation without perceptible changes to vision, hearing or how one thinks or speaks.

Benefits

Mushroom tea is an infusion made from either edible mushrooms (such as shiitake) or medicinal or psychedelic mushroom varieties. After boiling for approximately 30 minutes to extract the flavors, strain and pour into drinking cups to extract flavors before drinking from. Prior to use it is important to sterilize all equipment to protect from unwanted bacteria or wild yeast contamination.

Be wary when purchasing mushrooms on Craigslist or Facebook Marketplace or from strangers without an introduction. Consult a mushroom expert before foraging for them in the wild.

Once you’ve decided which strain of shrooms you plan to consume, mark your calendar for a Saturday and choose an exact dose time and day – the effects typically begin between 10 a.m. and 11: 30 am with peak effects between 11: 30 am and noon lasting two or three hours afterwards.

Ingredients

Mushroom tea is an infusion of edible and psychedelic mushrooms in hot water. You can prepare it using fresh or dried mushrooms, making it an easy way to reap their pharmacological effects without overdoing it. Dried ginger root may also be added for nausea relief due to the phytochemicals gingerol and shogaol’s interaction with serotonergic 5-HT receptors and cholinergic M receptors in your brain; additionally it also contains the antinausea agent Zingerone for additional relief.

Preparation

mushroom tea is an efficient method of consuming psychoactive mushrooms. This preparation method involves boiling water with powdered psilocybin-containing mushrooms mixed in. Citric acid in the water extracts psilocin from its source while protecting it from oxidation; additionally, citric acid helps mitigate nausea caused by this form of consumption.

When making mushroom tea, it is crucial that all equipment used be thoroughly sterilized in order to avoid the development of harmful bacteria and wild yeast. It is also necessary that water temperatures reach 212deg F in order to dissolve psilocybin, though individual samples will contain different levels depending on their mushroom type and growing conditions.

Mushroom tea is an easy and quick way to consume magic mushrooms, and there are multiple preparation methods that you can use such as Lemon Tek. Lemon Tek involves grinding dried mushrooms into powder form before soaking them in lemon juice for fifteen minutes – many anecdotal reports claim this technique works effectively in relieving any symptoms associated with mushroom use, such as nausea.

One man was charged with illegal possession of magic mushrooms after harvesting and freezing them after picking. He was found guilty on the basis that they had been “prepared,” even though mere harvesting does not necessarily constitute preparation; however, placing the mushrooms into packets with labels did count as preparation according to court interpretation of preparation as any process that changes their natural state into something suitable for drug ingestion.

Storage

Mushrooms used in this recipe should be fresh, mature and free from any signs of mold or debris, with proper resting time in a clean jar or bag before storage in order to avoid microorganism contamination and keep at a constant temperature – mycelium generates heat!

For the tea: Within a large pot with enough room for all contents to come to a rolling boil, place a small amount of water (1-2 ozs for 100g shrooms), add mushroom packets and bring to boil on high heat while stirring/mashing at the same time – this should take around 10 minutes. Next add citric acid – about 1-2% by weight of shrooms is usually sufficient – I added 9gms/450 gms). Doing this allows more concentrated psilocin to form while decreasing chances for oxidization which would produce inactive blue-tinged byproducts from turning blue-tinged byproducts which would diminish its potency; however too much citric acid will make this tea taste sourer than intended!