How to Make Magic Mushroom Tea That Works

mushroom tea

The difference between a standard tea and an excellent tea is the same as it is between whatever you do with your hands: it’s all about the care you put into it. Everyone understands that cooking with love results in superior cuisine! When you put love into what you do, your efforts will always bear fruit. Shroom tea, Mushroom tea

Still, the second most important thing is to use good ingredients. Magic mushrooms are no different: only use the best-dried mushrooms you can find. Of course, choose your favorite black or herbal tea, but avoid caffeinated tea. Caffeine in tea has the same impact as caffeine in coffee, therefore, it may cause agitation. The use of “uppers” doesn’t add anything to the psychedelic experience, except maybe some physical and mental pain.

In the second part of this post, you’ll get step-by-step directions. But first, let’s go through some of the most commonly asked questions about this method of intake so you can determine whether or not mushroom tea is good for you.


  • Will the mushrooms lose their strength?
  • Should I throw out the mushroom powder after preparation?
  • I only have a few mushrooms. Will the tea be worth it?
  • How you drink it alters the effect
  • The tea and the first time
  • Necessary Ingredients
  • Equipment
  • Preparation
  • Bonus
  • Nausea
  • Other recipes

Will the mushrooms lose their strength?

The most often asked concern about this recipe is if the mushrooms would lose their strength if put in boiling water. Yes, if you put them in boiling water (100°C), they will lose some of their potency. The less stable psilocin deteriorates immediately at this temperature – psilocybin is more resistant – but in the cup infused with the teabag, the temperature drops rapidly enough to prove less harmful to the active chemicals. Even though the process described here is meant to keep as much of the mushrooms’ strength as possible, you do lose something. However, as many users have found, the difference is almost impossible to tell. In reality, you gain something in terms of flavor, and the decrease in sickness is an added advantage. If the flavor of mushrooms makes you queasy, or if you get sick easily, tea is one option to consider.

Should I throw out the mushroom powder after preparation?

Another thing to think about when using powdered mushrooms is whether to throw them away or eat them. Making tea is a good approach to avoid eating the mushrooms, since the time they wait in your stomach before being effective is when you risk sickness. So, if you’re seeking to prevent sickness, you may toss them away without hesitation. In any case, they’ll have very little utility left.

I just have a few mushrooms. Will the tea be worth the price?

If you just have a few mushrooms at your disposal and they’re enough to provide the desired effect, I’d recommend Lemon Tek. The instructions are summarized as follows: Finely grind the mushrooms; add lots of freshly squeezed lemon juice; combine well; wait 25 minutes, then consume. The lemon will slightly hide the taste of the mushrooms, but it will also make the effect happen faster, making you feel bad for less time. Personally, I prefer this way, but the flavor of this mushroom and lemon mixture is objectively superior to the flavor of dried mushrooms on their own. Also, since it’s a liquid, you can drink it much faster. The more time you have to chew, the more time you have to taste.

How you drink it alters the effect

Let us return to the tea. You’ll get a gradual, steady rise if you drink it carefully and take your time before completing it. If you drink it quickly, the increase will be noticeably faster. Some folks may be scared by a very fast come-up that begins at roughly 5-10 minutes tops and reaches its climax considerably faster. Some individuals want a rapid start, while others do not. In any case, it’s best to be prepared and drink gently.

Some argue drinking tea generates a far shorter journey, while many others disagree. Perhaps it’s only a subjective psychological response; you’ll only know for sure as an individual if you try it. I think that the substance from the fungus tends to make the trip last longer because it slows the release of active elements. If you chop the mushrooms up and consume just the active elements, it seems reasonable that it won’t last as long, but remember: there is no surefire rule for everyone. Even with the same dosage, I may have a wide range of effects.

The tea and the first time

Tea is another option for individuals who are trying mushrooms for the first time. However, there are a few factors to bear in mind: Do not exceed the gram-and-a-half limit (ever! ), and drink carefully; ideally, it should take 20-30 minutes to complete, enabling the impact to build gradually and decreasing the danger of nausea (or even ruling out sickness altogether). If this is your first time, it’s wise to ease into the magical world of mushrooms. If you take the “correct” amount and the impact still climbs a bit quicker than planned, that may be frightening. That could happen, or it could not. Remember, you’re not racing anybody; there’s always time for future experience, which will help you grasp how mushrooms interact with your system piece by little.

And now, for the perfect magic mushroom tea, here’s the recipe.

Necessary Ingredients

  • 3.5g of dry psilocybe cubensis mushrooms
  • 2 cups of water (around 350-400ml in total)
  • 2 teabags of (good quality, decaffeinated) tea or herbal tea. (choose something that combines nicely with the flavor of ginger as well as the eventual lemon juice)
  • 1 spoon of honey
  • a couple of ginger slices (this will reduce the chance of nausea even further, and help to cover the mushroom taste)
  • Lemon juice (optional, but very recommended. This masks the flavor of the mushrooms and, ideally, speeds up the pace at which the active compounds may be absorbed.)


  • 1 kettle or saucepan
  • A big enough bowl to prepare everything
  • To break up the dried mushrooms, use a coffee grinder, pestle, and mortar, or even simply a knife and chopping board.
  • A coffee filter or fine mesh filter which allows you to squeeze the mushrooms left in the infusion
  • Your favorite cup that contains a lot of liquid, or a teapot to pour the tea into whichever vessel you wish to drink from.


  1. Using a coffee grinder, shred the mushrooms into small bits. Remember, there’s no need to grind them up. (By doing so, you will expand the surface area of the mushrooms, enabling maximum contact with the tea for the greatest results.) Fill a cup halfway with ground mushrooms.
  2. Pour 2 cups of water into the kettle or saucepan and bring it to a boil
  3. Take the water off the heat and leave it to cool down for up to 20 seconds
  4. Put 1 cup of water in the cup containing the ground-up mushrooms
  5. Add the teabag and leave to infuse for 10-13 minutes
  6. Remove the tea bag and strain the mushroom leftovers from the cup, placing the resultant liquid into a basin. Finally, return the filtered mushrooms to the cup.
  7. Bring the second cup of water to a boil, again with a kettle or saucepan
  8. While the water’s heating up, mix a tablespoon of honey, some bits of ginger, and (optionally) a splash of lemon juice
  9. Once the water has boiled, take it off the heat and leave it to cool for 20 seconds max
  10. Pour the water into the cup (that contains the once-filtered ground-up mushrooms)
  11. Add the second teabag and leave it to brew for 10-12 minutes
  12. Take the tea bag out and filter everything once more, pouring the resulting liquid into a bowl with the previously prepared tea
  13. Squeeze the mushrooms to extract all the liquid
  14. Remove the remaining mushroom. You now have a completely prepared serving of magic mushroom tea in your bowl. Pour it into the cup of your choice, filter it again if desired, and drink it up. The end product should be powerful and delicious.

The formula I’ve shown works well for 3.5g – keep in mind that this is a dosage that may be difficult for just one person – but the amount can be adjusted to your requirements. If you increase the number of mushrooms, you’ll probably have to increase the amount of water, since too little water with a significant amount of chopped mushrooms forms a thick cream that’s difficult to filter.

These blog postings include a plethora of important information, especially if you’re new to mushrooms or psychedelics in general. If you want to learn more, I wrote The Magic Mushroom User’s Guide specifically for you!


Another recipe for magic mushrooms! This approach is relatively easy, yet it has advantages and disadvantages when compared to the tea method. While reading, keep your tastes and requirements in mind.

We’re talking about putting the mushrooms – this time pounded into a powder – into orange juice (and lemon, if you like). This raises acidity and speeds up the conversion of psilocybin to psilocin.

Wait 20-25 minutes after adding the well-ground powder, then drink after another thorough mix. Alternatively, place the dried mushrooms in a blender, add the previously squeezed orange and lemon, and puree well. If you don’t have a coffee grinder, this is an excellent alternative. The mushrooms need some form of liquid to be crushed up by the blender/juicer; otherwise, they’ll simply fly about and not make enough contact with the blades.

What is the benefit of this procedure over drinking mushroom tea?

There is no decrease in the strength of the active substances. In reality, there is no heat involved, and you may consume the whole mushroom.

So, what’s the catch?

If you experience nausea after eating mushrooms, this strategy will be less effective. Orange is not the most digestible citrus fruit, particularly if you’ve eaten earlier in the afternoon or evening. Furthermore, the final product will include all of the mushroom’s “meat,” making it less digestible than tea in any event. Assimilation will go considerably quicker with this strategy, and the flavor will be much more hidden, particularly if you add lemon, but there will be no additional advantages, and the danger of sickness will be the same as if you had just eaten the mushrooms on their own.


A word about nausea: many individuals do not suffer from this adverse effect. I, for one, have never done so. Some individuals grasp it the first few times, but not the rest of the time. I believe the issue stems mostly from what they ate for their previous meal and how long they fasted before consumption.

Pay attention to this, and you may be able to fix the problem fast and efficiently. For others, nausea may be caused by nothing more than the unpleasant taste of the dry mushrooms. If this is the case, the approach is to mask the taste by preparing a drink that can be consumed rapidly – maybe while holding your nose. This method may result in no discernible flavor.

However, if you’ve ever tried ayahuasca… You’ll like the flavor of mushrooms!

Other recipes

There are far too many mushroom-eating dishes to count. Personally, I’d recommend doing some study on – and maybe experimenting with – the recipes that utilize cocoa, beginning with the raw beans and progressing to those that use cocoa or even chocolate. It’s simple to mix little chocolates or chocolate bars with mushrooms by melting the chocolate in a bain-marie and then chilling it in desired shapes.

The combination with chocolate is appealing, and the chemicals in chocolate go well with the psychedelic effects of fungus. Maybe I’ll give it a go and write about it later. If you’ve already tried it, please let me know about your experience so that I may write an article about it!

Leave a Reply