Looking for a warm, blissful, tasty – and effective – way to journey with psilocybin mushrooms? Relishing an infused tea rather than chewing a mouthful of dried mushrooms can ease indigestion, while the addition of ginger root can help prevent nausea for those with sensitive tummies. This classic tea method allows you to go sightseeing without the seasickness and helps you control the dosage as you ease into your new psychedelic surroundings — hold the culture shock, please! This recipe calls for dried rather than fresh mushrooms, and depending on your tolerance, is suitable for beginner-to-intermediate users.
Yield: 1 beginner-to-intermediate dose
1/16 – 1/8 ounce (1 – 3 grams) dried psilocybin “magic” mushrooms, whole or ground into powder
2 cups drinking water
½-inch ginger root, peeled and sliced thinly
1 lemon, cut into slices
Honey or agave, to taste (optional)
Bring the water and ginger root to a boil in a small pot on the stove. Turn the stove off.
Add psilocybin mushrooms and lemon slices. Cover and let steep for 15 minutes.
Strain the tea into your mug of choice, removing mushrooms and ginger.
Sweeten to taste and enjoy. Happy travels!
Note: For a more intense effect, eat the mushrooms afterwards!