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oral jurema best reduced tannin-prep

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clownfish

Rising Star
Hi all,
Sorry if this question has already been asked. SWIM wants to try oral jurema tea and is considering a cold water extraction as he has read (from OTT and others) that this method may minimize tannins in the tea. But the egg white method also sounds interesting. What would people recommend as the best way of preparing the jurema for oral consumption to reduce tannins (and hopefully accompanying nausea and purging)? SWIM could possibly try a cold water traditional extraction, and after straining out any solids then do the egg white tek, does that make sense?
 
Thanks for that. Interesting teks. SWIM was wanting to do a cold-water extraction only, without ever heating the brew, as he heard that the taste was improved and nausea redcued using a cold-water extraction. But SWIM was going to do a simple, few hours in the fridge version for his first time, not the more involved percolator and several days in the fridge version.

The gelatin method seems to involve adding hot gelatin-water mix to the room temperature mimosa tea and SWIM wonders how that will affect the tea, since the cold-water method involves no boiling or heating of any kind from what SWIM understands.....

Perhaps using cold-water extracted mimosa tea and then the small volume of hot-water+gelatin won't really do much to negatively flavor the liquid?
 
clownfish said:
The gelatin method seems to involve adding hot gelatin-water mix to the room temperature mimosa tea and SWIM wonders how that will affect the tea, since the cold-water method involves no boiling or heating of any kind from what SWIM understands.....

Perhaps using cold-water extracted mimosa tea and then the small volume of hot-water+gelatin won't really do much to negatively flavor the liquid?
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The amount of hot gelatin solution would hardly matter. If you have 1 liter of mimosa brew and use 20-30 ml of gelatin solution, the temperature of the brew would hardly budge. Probably no more than 1-3C.
 
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