What's up Leafers? We're back with a new Cannabis Eats recipe. Check out the details below for this awesome cannabis infused tea.
8 ounces spirit, such as Everclear, rum or vodka
1 to 3 grams grams cannabis flower
¾ cup Ceylon black tea leaves
¾ cup jasmine green tea leaves
1 tablespoon blue cornflower petals (optional)
1 tablespoon jasmine flowers (optional)
1 tablespoon food-safe dried rose petals
1 tablespoon food-safe dried lavender
Preheat oven to 220F; spread cannabis on a small baking sheet. Bake cannabis for 45 minutes; transfer to a bowl and let cool.
Pour alcohol into an 8-ounce glass jar and secure the lid. Separately, place jar and cannabis in the freezer for 1 hour. Add cannabis to alcohol in jar, seal tightly and shake tincture vigorously for several minutes. Return jar to the freezer for 24 hours, shaking jar at least 3 or 4 times during that period.
Set a fine-mesh strainer over a large liquid measuring cup with a spout; line strainer with a paper coffee filter. Pour tincture through filter; discard filter. Using a small funnel, pour tincture into four 2-ounce dark-glass dropper bottles. Tincture is ready to use immediately, although it will become more potent (but darker and more bitter) over time. Store tincture in the refrigerator for up to 1 year.
To make the tea blend, combine the tea ingredients and store in an airtight container until ready to use. To prepare a cup of tea, steep 1 teaspoon of tea blend in 1½ cups of boiling water until infused, about 5 minutes (or according to preference). Stir in cannabis tincture to your taste (see below for THC dosage information) and sweeten as desired.