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How How Make Mushroom Tea Magic
Simple steps for making mushroom tea at home: Boil water, let cool for 20-30 seconds and pour into mug, drop tea infuser or tea bag full of shrooms into mug, along with 3 to 4 chai tea bags and let sit……
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
Reduce the mushrooms to tiny pieces with a coffee grinder. There’s no need to turn them into a powder, remember. (This way, you’ll increase the surface area of the mushrooms, allowing maximum contact with the tea for the best outcome possible.) Pop the ground mushrooms into a cup
Pour 2 cups of water in the kettle or saucepan and bring it to a boil
Take the water off the heat and leave it to cool down for up to 20 seconds
Put 1 cup of water in the cup containing the ground up mushrooms
Add the teabag and leave to infuse for 10-13 minutes
Remove the teabag and filter the remnants of mushroom from the cup, pouring the resulting liquid into a bowl. Finally, put the filtered mushrooms back into the cup
Bring the second cup of water to a boil, again with a kettle or saucepan
While the water’s heating up, mix a tablespoon of honey, some bits of ginger and (optionally) a splash of lemon juice
Once the water has boiled, take it off the heat and leave it to cool for 20 seconds max
Pour the water into the cup (that contains the once-filtered ground up mushrooms)
Add the second teabag and leave it to brew for 10-12 minutes
Take the teabag out and filter everything once more, pouring the resulting liquid into a bowl with the previously prepared tea
Squeeze the mushrooms to extract all the liquid
Throw out the rest of the mushroom. Now, in your bowl, you have a fully prepared helping of magic mushroom tea. Pour it into the mug of your choosing – filtering it in the process once again, if you want to – and drink it up. The result should be potent and taste as good as it can.