Brewing kratom tea can be a soothing ritual — a quiet moment of self-care that connects body and mind. But if you’ve ever brewed a batch that tasted unbearably bitter, felt too strong, or lacked its expected effects, you’re not alone. Many wellness users make simple but costly mistakes that affect both the flavor and the function of their kratom tea. In this guide, I’ll share the five most common mistakes people make when preparing kratom tea at home — and how to avoid them for a smooth, effective, and enjoyable experience every time. 🌡️ Mistake #1: Boiling Kratom — and Killing Its Alkaloids One of the most frequent errors is using boiling water directly on kratom powder or leaves . Kratom’s active alkaloids, mitragynine and 7-hydroxymitragynine , are heat-sensitive. Overheating them can weaken their natural effects — leaving you wondering why your tea feels flat. ✅ Pro Tip: Bring your water to a boil, then let it cool for 3–5 minutes before adding your kratom. The ideal...
Introduction Kava, a traditional beverage from the Pacific Islands, has been enjoyed for centuries for its calming and relaxing effects. Recently, it has found a new form in the popular market: kava sparkling drinks. These beverages combine the unique properties of kava with the refreshing fizziness of sparkling water, creating a novel and enjoyable way to experience kava. The Origins of Kava Kava, scientifically known as Piper methysticum, has a rich history in the South Pacific. It has been used for ceremonial, medicinal, and social purposes for over 3,000 years. Traditionally prepared by chewing or grinding kava roots and mixing them with water, it is consumed in gatherings to promote relaxation and social bonding. Understanding Kava Kava is a plant whose roots contain compounds called kavalactones, which are responsible for its psychoactive effects. These compounds interact with the brain's neurotransmitters, producing a calming effect without impairing cognitive functi...