Chercher linalool terpenes which will add complementary lavender notes to your infused tea.
|1 to 3 grams grams of flower||1||5-8 mg per serving|
|Prep Time (min)||Cook Time (min)||Rest Time (min)||Total Time (min)|
- Cannabis Tincture (8 ounces of spirit alcohol -- Rum or Vodka)
- 1 to 3 grams grams cannabis flower
- 3/4 cup Ceylon black tea leaves
- 3/4 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 11/2 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.