How To Make Kanna Tea
Kanna has been used for centuries to sedate, stimulate, tantalise, and generally induce feelings of wellbeing. It’s varying effects are largely why this South African herb remains so popular among those who know its uses, harnessing its immense versatility. The effects Kanna induces largely comes down to how it is used, and how much. One of the most favourable and best-tasting ways to use it is to make it into a tea, so we thought we would put together a little guide to doing so.
WHAT IS KANNA?
Very briefly, Kanna is the dried or fermented plant matter of the Sceletium tortuosum plant. It has been used for hundreds of years by the indigenous tribes of South Africa as herbal remedy for both fear and depression in warriors returning from battle.
As mentioned, depending on how it is used, and how much, it can induce the following effects: an easing of stress, anxiety and tension, appetite suppression, stimulation, tingling sensations, analgesia, euphoria, enhanced empathy, muscle relaxation, mood enhancement, and even sedation.
It is quite a mixed bag of effects, which is why it is cherished so much. If you are interested in finding out more about Kanna, we have made some dedicated articles outlining exactly what it is, its history, and its effects.
However, without further ado, let’s get into the specifics of kanna tea!
DOSING FOR KANNA TEA
Generally speaking, the widely accepted doses for making kanna tea with standard kanna are as follows:
200mg – low
400mg – medium
800mg – high
These, of course, can be adjusted with personal experience and desire. It is not unknown for regular users to venture into 1g+. However, while there has never been a recorded incident of serious reaction to kanna, overdoing it can cause nausea, vomiting, and dizziness. So it is better to start low and work your way up.
THE EFFECTS OF KANNA TEA
Although it can depend on dose, kanna tea tends to be less euphoric than other methods of using kanna. Instead, the effects are analgesic, relaxing, and narcotic, taking roughly 1-1.5 hours to take effect and lasting 4-5 hours.
MAKING KANNA TEA
Before making kanna tea, it is worth noting that the alkaloids in kanna can be damaged by boiling water. For this reason, you should never heat water up to more than a gentle simmer when making kanna tea, if that.
Also, kanna tea is best used on an empty stomach.
YOU WILL NEED
A small saucepan
A strainer or coffee filter paper
Honey (or any additional sweetener)
1. Measure out 1 ½ cup of water into your saucepan and heat gently.
2. Squeeze the juice of a lemon into the water. Lemon juice will interact with the active ingredients of kanna and increase their solubility.
3. Once the water is heated, add your dose of kanna to the pan.
4. Stir everything together and allow the brew to maintain its temperature for 15 mins, stirring occasionally.
5. Place a strainer over your cup and pour the brew through it.
6. You should be left with a nice hot cup of kanna tea! All you need to do is sweeten it with your sweetener of choice. We prefer honey.
It is as simple as that. As long as you don’t let the water get too hot, you will soon be enjoying the smooth and varied effects of your kanna. Just remember, always start with a low dose!
Written by: Josh
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