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...
Choosing the right kratom strain for tea Not all kratom strains are created equal— especially when it comes to tea. Some strains make a mellow, soothing drink, while others pack a punch that's better suited for capsules. If your goal is calm and clarity, green and red strains are your go- to. Red Bali and Green Malay are fan favorites for their balance between relaxation and gentle focus. White strains, on the other hand, can feel more energizing, almost like a natural coffee alternative. I’ve found that red strains simmered into tea create a more grounded effect than taking powder straight. The alkaloids seem to unfold more slowly, giving you a smooth experience instead of a sharp peak. The type of kratom you choose shapes the entire vibe of your tea— so pick intentionally based on how you want to feel afterward. Also, keep in mind the source. Good kratom starts with trusted vendors. You want finely ground powder or crushed leaf from mature trees, preferably lab- tested. That w...