To make San Pedro tea, boil 50-100 grams of fresh San Pedro cactus in water for several hours, then strain and enjoy the resulting brew responsibly.
San Pedro tea is a traditional psychedelic brew made from the Echinopsis pachanoi cactus. Used for centuries in South American spiritual practices, this tea contains mescaline, a natural compound known for altering perception and consciousness. This guide provides detailed instructions for preparing San Pedro tea safely and effectively.
What is San Pedro Tea?
San Pedro tea comes from the San Pedro cactus, native to the Andes Mountains. The cactus contains mescaline, a psychoactive alkaloid. Indigenous cultures have used it in healing ceremonies for thousands of years. The tea offers a gentler experience than eating raw cactus, with reduced nausea.
Traditional Preparation Methods
Traditional preparation involves:
- Harvesting mature cactus sections
- Removing spines and outer skin
- Boiling for several hours
- Straining the liquid
Step-by-Step Preparation Guide
Materials Needed
- Fresh San Pedro cactus (12-18 inches)
- Sharp knife and cutting board
- Vegetable peeler
- Large pot (stainless steel or glass)
- High-powered blender (optional)
- Cheesecloth or fine strainer
- Lemon juice (optional)
Preparation Steps
1. Cleaning and Preparing the Cactus
Start with fresh cactus. Rinse thoroughly under cold water to remove dirt. Use gloves to protect your hands from spines.
2. Removing Spines and Skin
- Cut off spines with a sharp knife
- Peel the waxy outer green layer
- Reveal the lighter green inner flesh
3. Cutting and Processing
Slice the cactus into small pieces (1-inch cubes). For stronger tea, consider using a blender or food processor to create a pulp.
Brewing the Tea
1. Initial Boiling
| Step | Time | Notes |
|---|---|---|
| Add cactus to pot | – | Cover with 2-3 inches of water |
| Bring to boil | 15 min | Stir occasionally |
| Reduce to simmer | 6-8 hours | Add water as needed |
2. Enhancing Extraction
Add lemon juice (2-3 tablespoons) to help extract mescaline. The acid may improve potency according to traditional methods.
3. Straining and Reducing
After boiling, strain through cheesecloth. Squeeze pulp to extract all liquid. Return liquid to pot and simmer until reduced to desired volume (typically 1-2 cups).
Dosage and Consumption
Start with small amounts (1/4 cup) to test sensitivity. Effects typically begin within 1-2 hours and last 8-12 hours. The tea has an extremely bitter taste – chase with citrus juice or honey if needed.
Safety Considerations
- Always have a sober sitter present
- Prepare in a safe, comfortable environment
- Avoid mixing with other substances
- Stay hydrated throughout the experience
For more information on traditional uses, see this detailed guide from ethnobotanical experts.
Storage and Preservation
Fresh tea lasts 3-4 days refrigerated. For longer storage, freeze in ice cube trays. Some traditional practitioners believe freezing maintains potency better than other preservation methods.
