POPPY SEED TEA RECIPE

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Below is our guide on brewing poppy seed tea as a resource towards alleviating opiate withdrawal symptoms. Combining with other natural methods of beating addiction such as NA (Narcotics Anonymous) Meetings, personal therapy with behavioral cognitive exercises, meditation and high nutritional diet leads to high probable outcomes on beating addiction and leading a healthy, non drug-dependent life. Mount Rose Medical is a non-judgmental guide & resource for breaking free of opioid addiction, however any content should not be taken as medical advice and any drastic changes to your body or health should always be consulted about with your primary care physician.


How To Make Poppy Seed Tea | The Full Guide to Brewing Your Tea At Home

More information is available on our website & store, however we recommend using 1/3-1/2 lbs of seeds to brew a batch of poppy seed tea. The seeds can be used for a second and third wash to catch all remaining flavors. Please watch the recipe below as a tried and true example of brewing a tasty version of poppy seed tea.

Ingredients:

2 Cups of Poppy seeds
2 Cups of Cool Water
1 Teaspoon of Lemon Juice
————————————
Empty 32oz Gatorade Bottle
Large Drinking Glass or Cup
One Paper/Plastic Funnel

  1. Pour your poppy seeds into the plastic bottle by using the funnel
  2. Add cool water and lemon juice before soaking for a minute
  3. Tighten the cap and shake vigorously for 5 minutes
  4. Slowly unscrew the cap a 1/4 turn & gently squeeze into the glass

Your Poppy Seed Tea is ready to consume!

For flavoring add orange juice or honey to taste

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ADDITIONAL RECIPES

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POPPY TEA RECIPES


These recipes were designed for seeds, but may be easily modified for either straw or pods.

Be safe, dose low, stay alive.

DAILY DOSE RECIPE

This method works for up to approximately 250g of seeds. If you wish to use more seeds than 250g, either find an alternate container to substitute for the 20oz mason jars, or use the Bulk Batch Recipe. Mason jars larger than 20-22oz will be hazardous to shake by hand (Step 7).

Equipment:

  • Poppy Seeds (≤250g)
  • Water
  • Ice
  • Citric acid powder (or lemon juice)
  • Digital scale with acuity of 0.01g and weigh boat
  • Three 20oz mason jars with lids
  • Fine mesh strainer
  • pH Test Strips (optional)
  • Sugar (optional)

Procedure:

1: Fill up one mason jar (Jar 1) with ice, then fill to top with water. Set aside.

2: Weigh desired amount of seeds and place them into a new empty mason jar (Jar 2).

3: Add 1g sugar (optional) to a new mason jar (Jar 3)

4: Weigh 500mg of citric acid (or juice from 1/4 lemon) and add to mason jar containing seeds (Jar 2).

5: Transfer water from Jar 1 into Jar 2 (prevent any ice from entering Jar 2 by pouring through wire strainer). Transfer enough water to cover the seeds (final water volume will vary based on amount of seeds used).

6: Optional pH test for contents of Jar 2.

7: Seal Jar 2, make sure exterior is dry, hold firmly while shaking vigorously for five minutes.

8: Carefully pour contents of Jar 2 into Jar 3, while filtering through wire strainer.

9: Optional repeat of Step 5 – 8.

10: Seal Jar 3 and shake well to dissolve and mix sugar (if added).



BULK BATCH RECIPE


This method works for seed quantities of approximately 250g and above. The upper limit is dependent on the capacity of your mixer. For larger quantities, use a splash shieldor seeds will fly everywhere! This method is a great way to ensure consistent dosing, and you may use ice cube trays to measure out individual doses (on a scale) for freezing up to one month. Ensure any frozen tea-cubes are appropriately labeled and safely stored.

Equipment:

  • Poppy Seeds (≥250g)
  • Water
  • Ice
  • Citric acid powder (or lemon juice)
  • Digital scale with acuity of 0.01g and weigh boat
  • Digital kitchen scale
  • Two 20oz mason jars with lids
  • Electric kitchen mixer (hand or stand)
  • Fine mesh strainer with diameter to fit securely within beaker
  • Chemex or French press beaker
  • pH Test Strips (optional)
  • Sugar (optional)

Procedure:

1: Fill up one mason jar (Jar 1) with ice, then fill to top with water. Set aside.

2: Weigh desired amount of seeds and place them into mixer bowl.

3: Add 2g sugar (optional) to a new mason jar (Jar 2).

4: Weigh 1g of citric acid (or juice from 1/2 lemon) and add to mixer bowl.

5: Transfer water from Jar 1 into mixer bowl (prevent any ice from entering bowl by pouring through wire strainer). Transfer enough water to cover the seeds (final water volume will vary based on amount of seeds used).

6: Refill Jar 1 with water (retain ice).

7: Using the wire attachment, turn mixer on medium speed for 3 minutes. If seeds escape, decrease speed.

8: Turn off mixer and scrape seeds down from sides of mixer bowl.

9: Turn mixer on medium for 2 minutes.

10: Turn off mixer and scrape seeds down from sides of mixer bowl.

11: Place wire strainer into beaker. Using a spoon, carefully transfer contents of mixer bowl into wire strainer until full. Set mixer bowl aside.

12: Pour small amount of Jar 1 over seeds to slightly rinse (optional). With one hand, move wire strainer in an up to down motion to remove as much liquid as possible. The motion at the bottom of the downward stroke should be abrupt, which will help force out the liquid.

13: Repeat steps 11 and 12 until all seeds are strained (with optional light rinse).

14: Place Jar 2 on kitchen scale and tare weight. Transfer liquid contents of mixer bowl to Jar 2. Record weight.

15: Adjust final liquid volume for desired volume (add water if necessary). Seal Jar 3 and shake to mix.

Keep refrigerated up to one week, or less if contents develop any odors or signs of contamination (food poisoning sucks).

Contents will settle.

MIX WELL BEFORE USE and WEIGH YOUR DAILY DOSE.


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