Kratom tea can be made in three common ways, each with its own flavour and pace, according to a kratom tea brewing guide updated in September 2026. The stovetop method gently simmers powder or crushed leaf for 10 to 15 minutes before straining, the quicker kettle method steeps powder in freshly boiled water for 8 to 10 minutes, and cold brew rests in the fridge for several hours or overnight, a style often described as smoother and less bitter.
The guide notes that a hard boil tends to bring out bitterness, and that a fine mesh strainer, cheesecloth or coffee filter helps cut down on sediment. For flavour, it suggests lemon, honey or ginger for hot cups, cinnamon or mint for kettle brews, and orange, basil or maple syrup for chilled versions, with cardamom, cloves or star anise for a chai-style twist.
The guide also points to kratom tea’s long history in Thailand and Malaysia, where leaves have traditionally been brewed as part of work and social life.
