My latest batch of 2:1 Changa using finely ground yellow caapi, lavender, pau d'arco, mullein and using lavender infused IPA for the evaporation. Dried out and cured over the course of a week, this is undoubtedly my favourite blend yet and it's largely down to Olympus Mon's wonderful post on the art of Changa. There's a batch of bufochanga on the way, but I'm still evaporating the IPA from the bufotenine extraction.