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how to make tea out of weed seeds

Chocolate, Tea, and Weed Cupcakes Will Satisfy Your Morning Munchies

Chef Karin Lazarus, author of Sweet Mary Jane and mastermind behind Denver’s most beloved cannabis bakery, combines dark chocolate, matcha, and sweet adzuki for a mean, green, weed cupcake. Adzuki beans are a small red bean used in East Asian cuisine. When boiled with sugar or honey, they form a smooth red paste called anko that can be used in a variety of confec­tions, like these cannabis cupcakes. The devilishly rich chocolate cupcakes are topped with a matcha green tea frosting that gets its vibrant, verdant color from the finely milled powder. It tastes both rich and earthy, with a lingering sweetness.

Lazarus also shares her recipe for cannabis-infused coconut oil, which she calls Coconut Bliss, to any replace coconut oil in any given recipe. The oil can also be consumed on its own and many patients medicate by taking a spoonful every day (the size of the spoon determines the dosage). The amount of bud used determines the level of THC in finished desserts. Lazarus provides three levels of dosing.

Ingredients

  • ¾ cup red adzuki bean paste
  • ¾ cup powdered sugar
  • 4 ounces unsweetened chocolate
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup coconut milk
  • 1 teaspoon pure vanilla extract
  • ½ cup Coconut Bliss (see recipe below)
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, slightly softened
  • 4 ounces cream cheese
  • 1 ½ cups powdered sugar
  • 1 teaspoon matcha tea powder
  • 1 tablespoon toasted sesame seeds, for garnish
  • 1 ½ grams cannabis buds, ground or finely crushed
  • ½ cup (8 tablespoons) coconut oil
  • 3 grams cannabis buds, ground or finely crushed
  • ½ cup (8 tablespoons) coconut oil
  • 6 grams cannabis buds, ground or finely crushed
  • ½ cup (8 tablespoons) coconut oil
  • Digital temperature gun (it’s the only way to test the temperature of the weed)
  • Decent digital scale that weighs both grams and ounces
  • Paint-straining bags or cheesecloth
  • Large bowl
  • Strainer
  • Rubber gloves
  • Step 1

Combine the adzuki paste and pow­dered sugar in a small bowl and mix gently using your hands. Form the mix­ture into 12 balls about 1 inch in diameter. Set them on a plate and cover with plastic wrap. Refrigerate or freeze while you are making the cupcakes.

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

Set up a double boiler with 2 to 3 inches of water in the bottom pot and bring the water to a simmer. Melt the unsweetened chocolate in the top sec­tion, stirring frequently until the chocolate is melted and smooth. Remove from the heat and set aside to cool slightly.

In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In a small bowl, combine the coconut milk and vanilla. Set aside.

In a large bowl using an electric mixer, beat together the Coconut Bliss and granulated sugar on medium speed until light and fluffy, about 3 minutes. Mix in the melted chocolate. Add the eggs one at a time, beating for 30 seconds after each addition. Reduce the mixer speed to low and add about one-third of the flour mixture, beating just to combine. Add half of the coconut milk mixture and beat until just incorporated. Repeat with half the remaining flour, alternating between the dry and liquid mixtures; finish with the dry.

Fill each well of the muffin tin halfway with the batter (you’ll use about half the batter). Place an adzuki bean truffle in the center of each well, push­ing them down slightly. Divide the remaining batter evenly among the wells, making sure the adzuki truffles are completely covered.

Bake for 20 to 25 minutes or until a toothpick inserted near the edge of a cupcake comes out clean. Let cool completely in the pan. Transfer to a wire rack.

Prepare the matcha green tea frosting. In a medium bowl using an electric mixer, beat together the butter and cream cheese on medium speed until creamy.

Sift the powdered sugar and matcha powder into the cream cheese mixture and beat until smooth and creamy.

Transfer the frosting to a piping bag fitted with the tip of your choice and frost the cupcakes, or simply frost them with a butter knife or small offset spatula. Sprinkle with toasted sesame seeds.

Store the frosted cupcakes in an airtight container in the refrigerator for up to 1 week. Unfrosted cupcakes can be stored in the freezer for up to 3 months.

Preheat the oven to 250°F. Put the cannabis in a small, heat-proof baking dish and place in the oven. After 15 to 20 min­utes, check the temperature of the cannabis with your digital temperature gun; once it has reached 250°F, let it bake for 30 minutes, checking the temperature frequently. (In addition to decarboxylating, you are removing any moisture left in the plant material.) If it goes over the correct temperature for too long, it will burn, the THC may convert into CBN, and you will lose potency. Remove from the oven and set aside to cool. If not using im­mediately, store the cannabis in an airtight container in a dark place for up to 2 months.

Melt the coconut oil in a small saucepan over medium-low heat. Add the decarbed weed and bring the temperature of the butter up to 190°F. Cook for 30 minutes, using the digital temperature gun to check the temperature of the butter frequently and make sure it does not go over 200°F. DO NOT LEAVE UNATTENDED! (If by chance it does go over 200°F for a few minutes, don’t worry, it isn’t ruined. The THC is still in there. But exces­sive heating causes degradation of THC and may convert it to CBN, one of the cannabinoids responsible for the sedative effects of cannabis, or result in vaporization of the compounds. Inadequate heating isn’t good either, as it causes the majority of the cannabinoids to remain in their acid form and thus unactivated. The density of the product, and the time and temperature of the oven, can also prevent some conversion, which results in unactivated cannabinoids. Adding the decarbed cannabis to the butter or coconut oil and heating it again assures a better conversion.) Mostly, you want to keep everything at a simmer, not a boil. Just turn down the heat and watch it.

Take the saucepan off the heat and let it sit for 10 minutes.

It’s time to press. Place a strainer over a large bowl. Place a paint strainer or cheesecloth into the strainer, folding down the sides. Spoon the infused coconut oil into it. Using a large spoon or potato masher, press as much as you can through the cloth. Then, using your hands (rubber gloves help here!), squeeze the bag. Press out as much of the precious liquid as you can. Measure the amount you have left. Normally, there is about a 25 percent loss; this is not a loss of THC. Make up the difference with regular coconut oil.

Coconut Bliss can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well, so make more if you have the bud and freeze the extra batch in an airtight container for up to 6 months.

Level 1 (Yield: About 150 mg THC total)

1 tablespoon = about 18.75 mg THC; For 12 edibles, use about 12.5 mg THC each; For 18 edibles, use about 8.3 mg THC each.

Level 2 (Yield: About 300 mg THC total)

1 tablespoon = about 37.5 mg THC; For 12 edibles, use about 25 mg THC each; For 18 edibles, use about 16.6 mg THC each.

Level 3 (Yield: About 600 mg THC total)

1 tablespoon = about 75 mg THC; For 12 edibles, use about 50 mg THC each; For 18 edibles, use about 33.3 mg THC each.

Weed Tea | The Experiment!

Weeds. Who doesn’t have these sometimes friends, sometimes foes, in their garden? My kids and I had spent an afternoon weeding. Instead of throwing these into the compost, I decided to give making weed tea a go.

The reason why I decided to make weed tea is that there were a lot of weeds. Normally, I will throw a bucket full into the compost and be OK with that. I don’t have a hot compost pile so the temperature will never get hot enough to kill any weed seeds. But this time, I had two wheelbarrows full of weeds. So I thought why not get some benefit out of these weeds?

Method

Over the years, I had read or seen other gardeners making their own weed tea. As I was standing there in the garden with the big weed pile, I thought I’m just going to throw the weeds in a black plastic bin, pop the weeds in and fill it with water. Then cover with a lid. I couldn’t remember if there was a better way to make weed tea but it had been a long afternoon. I thought if it doesn’t work out, the weeds will have been submerged long enough to kill them and go into the compost pile.

This bin sat in the back corner of my garden for a long time. To be honest with you, I had forgotten about it! The start of year goal of keeping a garden journal had fallen by the wayside. So I didn’t know exactly how long it had been brewing by the time I had gotten round to using it. But it had been at least two months!

Result

What was in there when I opened the lid?

The water had turned green. The weeds had shrunk. There was no real strong smell. I had heard that weed tea could be stinky so I had braced myself when I opened the lid.

I was aware that I needed to dilute the weed tea. So, I used my compost fork to lift the shrunken weeds out of the bucket and dumped them on to the compost pile. There were still little bits of debris floating in the liquid. I strained what I needed through an old window screen. (I knew these would come in handy one day!)

Using it on the Garden

The strained liquid was added to my watering can until it was half full. It was then topped with water. This was to be used on a garden bed that I had weeded and was planning to plant in spring. It was to be fertilised with weed tea and cow manure. Then topped with mulch. My plan was to plant in this garden bed come spring.

My weed tea experiment was one that was simple and provided me with a fertiliser that was made using something that is usually in some part of my garden!

Have you brewed weed tea – What are your tips? We would love to hear them. Please feel free to share in the comments below!

Like to read more about Weed Tea? Then check out Compost, Worm and Weed Teas by Sustainable Gardening Australia.

September 8, 2015 Nathalie Brouard Filed Under: Articles, Gardening Guide 3 Comments

Comments

Margaret Moon says

I live in a semi flood zone so I get THE UNKNOWN WEEDS and must do something with them. I am a 75 year old widow so I do every thing myself. I make it as easy as i can.
I bought two 30 gal BLACK trash cans, drilled a 3/4 inch hole 2 inches from the bottom, installed a cheap faucet. (use a rubber and a metal washer inside and outside to keep it from leaking) I put a round stepping stone in in the bottom to keep it upright. I set a plastic milk crate upright on the stone.
I sewed some mesh material to make a bag 6 inches longer than the can is tall. Put the bottom of the bag in the milk crate and fold the excess to the outside of the top. i tied an elastic cord around the can to keep the mesh from falling into the can when i remove the lid. ( I set it on a stump to give me room for a can or bucket) to get the liquid fertilizer. I put my weeds in add water let set in the hot sun at least 2 weeks. I am still experimenting with sluge to see it the seed sprout. I hope this will work for someone else.

I tried this a few weeks ago.
I checked it after 2 weeks because the backyard was getting too smelly.
It was awful. The smell was overpowering. It was a mess to get rid of.

I emptied the disgusting water on to my lawn. Then Laid the wet weeds out to dry. They were slimy.

I won’t do this again.

Nathalie Brouard says

Hi Anne-Marie,
oh no! sorry to hear your weed tea was a stinky brew
My tea was kept in a covered bin not too sure if this helped with the smelly factor but I would pass it on my way to the compost bin daily and there was no strong odour.
That is the thing about experiments I guess you never know how they will turn out!
all the best in your garden adventures
Nat

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