Tea is an ideal way to ingest the magic – it is tasty, gentle on the stomach and absorbs faster. What’s not to like?
Eating mushrooms and truffles raw as they are is the most common way to consume them. However, while we love the taste, it’s certainly not everyone’s favorite snack. Specially when ingesting a larger dose, the taste can become an issue. Tea makes it easy to add in honey or whichever sweetener you chose.
But it’s not just about avoiding the taste – there is a second reason many seasoned psychonauts have switched to the tea: It reduces nausea. It’s not the psilocybin itself that causes the discomfort in the stomach, but rather it’s the indigestible chitin parts of the fungi. That’s why the tea is the perfect solution: quickly extract what you want and discard of the nasties.
Here are some of our favorite magic tea recipes, they work equally as well with both truffles and mushrooms – dry and fresh. Keep in mind that psilocybin gets destroyed by heat, so always use temperatures below the boiling point.
This is the most basic truffle tea out there, sweetened up a bit.
Cut the dose of truffles or shrooms into small pieces. The smaller they are, the more surface area will be exposed, which means the psilocybin will infuse into your tea much more efficiently.
Boil some water
Allow the water to cool for a few minutes. You want it to be hot, but not boiling.
Place your truffles in tea infuser and pour over them the hot water.
Allow the mixture too steep for 10 – 15 minutes, stirring occasionally.
Strain the tea into another cup.
Add honey and enjoy.
If you want to get every single drop of magic out of the shrooms you can repeat the steps one more time on the material you filtered out from the first cup. You’ll end up with a highly concentrated cup of magic tea.
Made with fresh lemon juice, this variation adds a some zest to the experience. And that’s why: The acidity of fresh lemon juice converts psilocybin in to psilocin, making the experience come on faster and stronger, but it doesn’t last quite as long as a regular trip. Essentially, adding lemon juice takes off some work from the stomach, which does that conversion for you.
Cut up your truffles into small pieces to maximize surface area.
Put the truffles in a cup and add in some freshly squeezed lemon juice.
Allow the mushrooms to sit in the lemon juice for 10 minutes, stirring occasionally.
Boil some water.
Once boiled allow it to sit for a few minutes before pouring it into the lemon mixture.
Allow the mixture too steep for 15-20 minutes, stirring it occasionally.
This recipe puts a little more spice into the experience, making for a tasty treat. The taste of licorice goes particularly well with mushrooms, plus it’s a very healthy herb. Either use cut and dried licorice or a tea bag that contains some.
Cut the truffles up into small pieces to increase the surface area.
Place the truffles and licorice tea into a cup.
Boil some water.
Allow the water to cool for a moment, then pour it into the cup.
Add in a small amount of ginger and a twist of fresh orange juice – the combination of these works to help settle any stomach upset as well as put in a bit of acidity.
Steep the mixture for 10 -15 minutes, stirring occasionally.
There you have it! With these recipes in hand you will now have some varied and less restricting ways to ingest the magic – all in a stomach friendly, tasty tea!