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...
What Is Kratom and Where Does It Come From Kratom , scientifically known as Mitragyna speciosa , is a tropical tree native to Southeast Asia. It has been traditionally used for centuries in countries like Thailand, Indonesia, and Malaysia. The leaves contain alkaloids, primarily mitragynine and 7-hydroxymitragynine, which interact with receptors in the brain to produce stimulating or sedative effects depending on the dosage. Historically, farmers and laborers in Southeast Asia would chew kratom leaves to help combat fatigue and increase productivity. Today, kratom is widely available in various forms, including powders, capsules, extracts, and teas, making it accessible to users worldwide. The Traditional Uses of Kratom in Southeast Asia For generations, kratom has been an integral part of traditional medicine in Southeast Asia. Locals have used it for managing pain, increasing stamina, and promoting relaxation. In some cultures, kratom is also brewed into teas for social gatherin...