So to get straight to the point, i made a tasteless Acacia Confusa tea, don't know if it's tasteless on it's own, but i mixed my Acacia tea dose in a cup of tasty Lemon Balm tea with some sugar (feel free to sweeten with anything, i myself one day wanna try honey), and the Acacia Confusa is tasteless. There might be a very, very, very, very slight hint of a taste that you can associate with coming from the Acacia but it is in no way bad tasting at all and like i said it's basically tasteless and most people probably wouldn't even detect that very, very, very, very slight hint of Acacia.
I did the egg white tannin removal using 2 egg whites on 50 grams of Acacia Confusa root bark, 6 or so fresh boils, combined all boils together in a big pot and reduced down just a tad so that when it started boiling again it wouldn't overflow. Once it was reduced down just a tad, i let it cool off for about 20 minutes or so, and then i heated it back up until i saw steam coming off the brew and then added in my 2 egg whites and stirred. I boiled the brew, reduced it down to a manageable size and then filtered everything through a t-shirt and a coffee filter through a strainer, filtering out the tannins and cooked egg whites. After being filtered, i then proceeded to boil again and reduce the brew down to 500mls.
The resulting liquid, was placed in the freezer overnight, thawed the next day, and the clear liquid was decanted away from the remaining sediment. I was able to get 350mls of the clean/clear/translucent orangey red tea before the sediment tried to pour out. This 350mls of orangey red tea is tasteless when mixed with Lemon Balm tea, probably on it's own as well, and is indeed ACTIVE (i took some Moclobemide with it before trying it out with Harmalas in a few days). The remaining liquid with the sediment, was filtered over some cotton balls in 3 coffee filters through a strainer, and most of the sediment got trapped in the cotton balls, though just a tad slipped through and the remaining liquid looked just a tad bit cloudy so i stuck it back in the freezer and thawed it out, and it's got just a little, little tiny bit of sediment precipitated at the bottom, so i will filter it off later on and probably will mix it with the rest of the tea.
And i didn't use any acid like Vinegar or Citric Acid, though i'm sure a little pinch of Citric Acid wouldn't hurt, Vinegar might leave a taste, idk.
But indeed, it's tasteless, and i bet one can mix their Acacia Confusa dose into any beverage and the results will still be the same, full of magic and tasty. Enjoy! And yes, this probably does apply to Mimosa as well, since the egg white thing was originally for Mimosa due to the tannins, but it works with Acacia just as well
Shout out to BecomeTheOther and his advice in the Clear Mimosa Tea thread that can be found online by searching, about using the egg whites in cleaning the Mimosa tea, which he was pretty spot on with his advice
Btw, i wasn't exactly sure where to post this, so please move it to the right location if the Pharma thread isn't appropriate.
I did the egg white tannin removal using 2 egg whites on 50 grams of Acacia Confusa root bark, 6 or so fresh boils, combined all boils together in a big pot and reduced down just a tad so that when it started boiling again it wouldn't overflow. Once it was reduced down just a tad, i let it cool off for about 20 minutes or so, and then i heated it back up until i saw steam coming off the brew and then added in my 2 egg whites and stirred. I boiled the brew, reduced it down to a manageable size and then filtered everything through a t-shirt and a coffee filter through a strainer, filtering out the tannins and cooked egg whites. After being filtered, i then proceeded to boil again and reduce the brew down to 500mls.
The resulting liquid, was placed in the freezer overnight, thawed the next day, and the clear liquid was decanted away from the remaining sediment. I was able to get 350mls of the clean/clear/translucent orangey red tea before the sediment tried to pour out. This 350mls of orangey red tea is tasteless when mixed with Lemon Balm tea, probably on it's own as well, and is indeed ACTIVE (i took some Moclobemide with it before trying it out with Harmalas in a few days). The remaining liquid with the sediment, was filtered over some cotton balls in 3 coffee filters through a strainer, and most of the sediment got trapped in the cotton balls, though just a tad slipped through and the remaining liquid looked just a tad bit cloudy so i stuck it back in the freezer and thawed it out, and it's got just a little, little tiny bit of sediment precipitated at the bottom, so i will filter it off later on and probably will mix it with the rest of the tea.
And i didn't use any acid like Vinegar or Citric Acid, though i'm sure a little pinch of Citric Acid wouldn't hurt, Vinegar might leave a taste, idk.
But indeed, it's tasteless, and i bet one can mix their Acacia Confusa dose into any beverage and the results will still be the same, full of magic and tasty. Enjoy! And yes, this probably does apply to Mimosa as well, since the egg white thing was originally for Mimosa due to the tannins, but it works with Acacia just as well
Shout out to BecomeTheOther and his advice in the Clear Mimosa Tea thread that can be found online by searching, about using the egg whites in cleaning the Mimosa tea, which he was pretty spot on with his advice
Btw, i wasn't exactly sure where to post this, so please move it to the right location if the Pharma thread isn't appropriate.
