AluminumFoilRobots said:
The only times I have been able to get the tea clearish and not wretched was with gelatin, which I won't be repeating due to a subsequent failure and a perceived reduction in potency. What is your filtration method to arrive at a palatable jurema tea?
Extracting mimosa is very easy. I make a dose in about an hour. First I measure out my dose, say 4 gram mimosa powder. I then get a glass, about 200ml in size and add water to it. Then I add 3 drops of 35% vinegar. I put the glass in the micro and heat it. It should not get as hot that you burn yourself if you put your finger into it. Even if you keep it there for 10 seconds. If you burn yourself, it means that the mimosa will clog the filter.
I then pour ~30 ml into a small glass that contains the mimosa, I use a teaspoon to get it all soaked. Then I pour it into a 100ml syringe. In the bottom of the syringe there is some wet cotton that I have compressed with the plunger. I add more water to the syringe, until it is 90% full. Then I push the plunger, until all the water has gone through the mimosa. I don't push the plunger all the way down, there is still some air between the plunger and the mimosa. Then I pull it slowly out so to prevent the mimosa/cotton to from following the plunger.
I add more lukewarm water and do the same procedure once more. The mimosa solution that I am left with I clean with gelatin.
With 4 gram mimosa I use 1 gram gelatin. I put the gelatin powder into a small 40ml shot glass. I then add 10ml water to it. I heat it in the micro until the gelatin has dissolved. Then I pour it into the glass of mimosa, while I swirl it around with a teaspoon. It will quickly form whitish precipitates. I put the glass right into the micro again and watch carefully. It shouldn't take more than 30-60 seconds. While you watch you should see the precipitates very quickly starting to fall down towards the bottom. It will form a clump. Don't take it up to boiling, that's too hot. Then take it out and scoop up the lump with a teaspoon. Your brew is now cleaned. Took a couple minutes...
Add it to a pot and cook it down. Do another extraction of the mimosa, there wont be much crap left now so no need for more gelatin. Add it to the cleaned brew. The brew may be milky white, but as it reduces, this will get stuck to the walls of the pot. Leaving you with a quite clean brew.
Reduce it to 10ml. Pour it into a drinking glass. Add ~50ml milk and drink it. I use to have another glass with only milk that I drink from when I swallow the mimosa concoction. Goes very easily. Don't really notice the mimosa at all. Its very easy on the stomach. Milk also binds to any lingering tannins. Also very good at masking the mimosa.
All this can be easily done in about 1 hour.
It may be that you can tune the absorption rate of the mimosa by using more or less milk. With less milk, the brew becomes more viscous, which makes the absorption go slower. So the journeys can last for 2 hours, or 6 hours depending on how viscous you make the brew. For the longer duration brews, you have to up the dose of mimosa as it is absorbed into the bloodstream at a slower rate.
Edit: Forgot that this was a cold water extraction thread, so here is an easy way to do it. Add mimosa powder to a glass of milk
, swirl it around to dissolve the mimosa powder. Swallow it and use another glass with only milk to wash it down. The milk helps with binding the tannins. It may still be somewhat nauseating, but not too bad. This works well. No need for heating or extracting, but you still need a maoi...
