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Egg white to clear up rue tea?

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Rooftop

Rooftop

Rising Star
Hello Nexus, long time no see, i'm back on the natural path after a few years of chemical madness. Rue is helping me a lot to reconnect with myself and healthiness in general.

So i've searched but haven't found much: the egg-white tannin-removal tek seems to be used for clearing up acacia or mimosa brews only.

Could it be used for a rue tea? I'm afraid it will pull out some goodies along with the tannins...
If yes, is it best done before or after reducing?

I know there are some harmala extraction teks out there, but i'm just looking for an easy natural way to further clear up my filtered and decanted tea... - sip - Thanks!
 
Why not do an extraction? Doing a Manske salting is not very hard, requires only salt and no dangerous, unobtainable or unhealthy chemicals. The result from one salting is an extract that is already cleaned up a lot.
 
Man From Chan Chan said:
Cold-extracted tea needs minimal clean-up and has all of the goodies!
Click to expand...
Exactly MFCC, done that numerous times, there will be no brown color in the tea, just nice yellow.
Grind like 3 - 4 gr seeds fine, poor slightly acidified water on it (like 100 ml pH 3 to 4), put that jar in the fridge, shake often during the soak for 1 - 2 days, filter, done. Bad taste though. But don't put it longer in the fridge as it will produce mold. Done same with mimo and there it never produced mold for particular mimo reasons.
Rich experience, very full spectrum. Vomiting: oh yeah...
 
Thanks Pitubo, i know there are some extraction teks, but that's not what i'm looking for now: i am quite happy experimenting with a full-spectrum tea for the moment, if i could just get it to be a bit clearer...

Thanks Chan & Jees, that CWE sounds interesting, but:
- doesn't acidifying make the tea taste worst? If not, i'll give it a try next time.
- i already have 1.5 liters of tea made with 50g rue.


I'm still hoping to hear from someone who egg-whited his rue tea, or from any scientifically inclined person who could assure me that harmalas don't bind to egg whites...
 
The harmalas would be in salt form, meaning in solution in the liquid.
When filtering the egg whites in a coffee filter I squeeze the filter to get all liquid out max.

If you want to egg white, you have to be somewhat acidic anyway at the start.
This is a protocol obtained from another forum but is easy to copy paste:
(that was for mimo though, hence the "pink")

1. First of all, never do this on a reduced brew, but only on the portions that are not reduced.
2. Use one egg white (NO YOLKS!) per quart or liter.
3. Make sure your brew is slightly acidic (or it won't work right - at least ph6)
4. Add the one egg white to your quart/liter of unreduced brew and whisk with a whisk.
5. The egg whites will turn the brew cloudy. Boil for about 5 minutes or so until you can see the brew clearly separate into a totally clear golden fraction. This happens rather suddenly as soon as the egg whites become fully cooked. If it doesn't make a clear separation despite cooking thoroughly past 8 minutes, you should add a little vinegar and it will force separation.
6.Filter the brew through cloth or coffee filter and discard the pinkish- colored egg whites (the pink is the color of the tannins). This is very simple, since the egg whites are cooked and won't clog the filter. Do not try to proceed to filtration unless YOU HAVE ACHIEVED separation in step 5! This will clog your filter, and you'll know you did it wrong. The brew should filter through as easily as water!
Click to expand...

You can try on a part of your tea and post results here.
 
Well, i used one egg white on that 1.5 liter, and the tea certainly cleared up to a more appealing golden colour.

I don't know if potency was affected, because i evaporated it to a resin for travelling (real world). The resin is potent enough, so i would say it probably didn't loose much power, if at all.
 
^ indeed...

I tried the resin a couple days in a row, and deemed it potent enough, but that must've been the 2 previous weeks of daily tea lingering in my system, because after a couple weeks break it is evident that the resin is nowhere near as potent as the tea used to be: the equivalent of 10g of seeds in resin form still isn't getting me to where 3g in tea form did.

Oh well, good thing i have more seeds.
 
It is very effective with rootbark, because it has so much tannins. I cant imagine an active dose of syrian rue really even has enough tannins to be harmful, so dont think this is necessary.

I always eggwhite a mimosa brew but never with a harmala brew, it seems some actives get trapped up, Wheras with mimosa there is no noticable loss of potency.


Cheers!
 
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