Don't Toss Your Shake: How to Make Pot Tea Out of Stems the Right Way

You’ve probably stared at that pile of woody, jagged stems at the bottom of your jar and wondered if they’re actually worth anything. Most people just bin them. It feels like trash, honestly. But if you’ve ever run dry on a Sunday night, you know that desperate urge to find a use for every single scrap of the plant. The good news? You can actually get a decent, mellow buzz if you know how to make pot tea out of stems without making it taste like literal lawn clippings.

It’s not going to hit you like a high-percentage concentrate. Don't expect that. Stems have significantly lower concentrations of trichomes compared to the flower. While a premium bud might sit at 20% THC, your stems are likely hovering somewhere in the 0.3% to 3% range. But they aren't empty. They’re covered in a fine dusting of resin. If you’ve got a sandwich bag full of leftovers, you’ve got enough for a brew.

The mistake most people make is just tossing stems into boiling water. You'll end up with hot, wood-flavored water and zero psychoactive effects. Why? Because chemistry doesn't care about your cravings.

The Science of Why Your Last Batch Failed

Cannabinoids like THC and CBD are hydrophobic. They hate water. If you drop stems into a pot of plain water, the cannabinoids will stay stuck to the plant material rather than infusing into the liquid. You need a binding agent. You need fat.

There is also the matter of decarboxylation. In their raw state, stems contain THCA, which isn't psychoactive. You have to knock that "A" (acid) off the molecule using heat to turn it into THC. While some "decarbing" happens during the simmering process, doing a quick bake beforehand makes a massive difference in potency. If you skip this, you’re basically drinking expensive herbal tea that does nothing but make you sleepy.

Prepping Your Stems for the Pot

Don't just grab a handful of whole sticks. You want to increase the surface area, but don't go overboard.

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If you grind them into a fine powder, you’ll never get the grit out of your drink. It’ll be like drinking sandy swamp water. Instead, just break them into half-inch pieces or give them a very coarse pulse in a manual grinder. You want the "innards" of the stem exposed, but you still want them large enough to be caught by a coffee filter or a fine-mesh strainer later on.

How many do you need? A lot. Usually, a quarter-cup to a half-cup of stems per cup of water is the sweet spot. If you only have three or four stems, save them until you have a bigger stash. It’s worth the wait.

The Decarb Debate: To Bake or Not to Bake?

Some old-school guides tell you to just simmer the stems for a long time. Sure, that works, but it's inefficient. If you want the most bang for your buck, spread your broken-up stems on a baking sheet lined with parchment paper.

Set your oven to about 225°F (107°C). Let them bake for about 20 minutes. Watch them closely. Stems are thin and burn way faster than flower. You're looking for a slight color change—a light toasted brown—and a nutty, earthy smell. Once they're toasted, they are chemically ready to get you high.

Picking Your Fat Source

Since we established that THC needs fat to move into the tea, you have options. Most people go with:

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• Half-and-half or Whole Milk: The classic choice. The higher the fat content, the better.
• Coconut Oil: Great for vegans and very efficient at binding.
• Unsalted Butter: Basically makes a "bulletproof" weed tea.
• Heavy Cream: If you want a latte-style experience.

If you’re using milk, add it directly to the water. If you’re using oil or butter, a teaspoon or two per cup is usually plenty.

The Actual Process: How to Make Pot Tea Out of Stems

1. Boil the water first. Get about one and a half cups of water going (some will evaporate) in a small saucepan.
2. Add your fat. Stir in your milk, butter, or coconut oil. Bring it to a gentle simmer, not a rolling boil.
3. Drop the stems. Add your decarbed stems into the mix.
4. Simmer low and slow. Keep the heat low. You want to see small bubbles, but you don't want to scald the milk. Let it hang out for about 15 to 20 minutes. Stir it occasionally. You’ll see the liquid turn a slightly murky, greenish-brown color. That’s the good stuff.
5. Flavoring. Stems taste... earthy. Some people say it tastes like dirt. To mask this, add a bag of peppermint tea, some chai spices, or a big dollop of honey during the last two minutes of simmering.
6. The Strain. This is the most important part for texture. Use a cheesecloth or a double-layered coffee filter. Squeeze the stems at the end to get every drop of infused fat out of them.

What to Expect from the High

The high from stem tea is notorious for being a "body high." It’s heavy. It’s "stoney." It’s the kind of high that makes you want to melt into your sofa and watch nature documentaries for three hours.

Because it’s an edible (well, a drinkable), it has to pass through your liver. This means it can take anywhere from 45 minutes to two hours to kick in. Don't be the person who drinks a second cup because they don't feel anything after twenty minutes. You’ll regret it when it all hits at once.

Managing the Taste

Let's be real: stem tea isn't winning any culinary awards. The woody profile can be overwhelming.

• Chai is your best friend. The cinnamon, cloves, and ginger in chai tea perfectly complement the herbal notes of the cannabis.
• Cocoa powder. Making a hot chocolate out of your stem-infused milk is probably the best way to hide the flavor entirely.
• Hot Maple. A splash of maple syrup adds a depth that works better than white sugar with the "grassy" notes.

Common Pitfalls and Safety

Keep in mind that stems can sometimes hold onto more pesticides or nutrients than the flower depending on how the plant was grown. If you’re using stems from "mystery bag" weed, you might get a bit of a headache. Try to use stems from organic or high-quality grows whenever possible.

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Also, the "potency lottery" is real here. Since you can't easily measure the THC content of a random pile of stems, every batch is a surprise. Start slow.

Final Insights for the Best Brew

If you want to level up, try adding a tiny pinch of actual flower or some kief from the bottom of your grinder to the mix. It bridges the gap between the mellow stem buzz and a full-on edible experience.

Once you’ve mastered the simmer, you’ll never look at your "waste" the same way again. It’s a frugal, effective way to ensure nothing goes to waste.

Next Steps for Your Infusion:

• Collect at least 5-10 grams of stems before starting to ensure a noticeable effect.
• Clean your stems of any remaining fan leaves, which contain more chlorophyll and can make the tea taste more bitter.
• Store your finished tea in the fridge if you don't drink it immediately; it stays fresh for about 24 hours, but the fat may separate, so give it a good shake before reheating.
• Experiment with different fats like oat milk (the high-fat "Barista" versions work best) if you have dairy sensitivities.