The drink known as “San Pedro tea” is a traditional product of the Andes region highly valued for its content of mescaline, a natural psychedelic. In this article we will discover what the San Pedro cactus is, what its history is and how to prepare a powerful mescaline tea.

What is San Pedro Cactus?

San Pedro, whose scientific name is Trichocereus pachanoi, is a cactus native to the Andes in Peru and is known throughout the world both for its beauty (it is widely used for ornamental purposes) and for its psychoactive powers (it contains mescaline, a natural hallucinogenic drug). The size of this cactus, which can also be grown in Italy, is impressive: it can reach a height of up to six meters! Its shape is cylindrical, with a tall stem covered with brown or blackish thorns, while its flowers, which appear in spring, are white.

History and Use of San Pedro

San Pedro has been used for thousands of years in Peruvian culture for live religious or healing “journeys”. The first evidence of the use of this plant dates back over three thousand years: in a temple of the Chavin culture, traces of cactus and paintings depicting the San Pedro were found.

The traditional ritual It can vary in its forms, but is usually officiated by a shaman. It begins with a 24-hour fast, after which the participants in the ritual sit around an altar called a mesa. After taking snuff as a moment of purification, the participants take the san pedro and continue the ritual with music and songs. The psychoactive substance is used to communicate with the spirit world and achieve the initiatory or healing goal.

How to make San Pedro tea

To prepare the “shamanic” tea You will need fresh san pedro cactus, a large pot, a knife and cutting board, a strainer or cheesecloth. An immersion blender is optional, but recommended.

Here is the procedure:

1. Wash the San Pedro under cold water to remove dirt and impurities.
2. Remove the thorns and peel the cactus be careful: the light green layer just under the “skin” is said to contain more mescaline so don’t peel too deeply.
3. Cut the San Pedro in small pieces.
4. Blend the cactus (optional). While this step is not necessary, some claim that blending the pulp of the San Pedro makes the tea more potent.
5. Boil the San Pedro: Transfer the cactus pieces or pulp to a large pot, pour in enough water to cover everything and bring to the boil.
6. As soon as the water boils, lower the heat and cook on low heat for at least six hours. Remember to stir occasionally and if you notice that the cactus or pulp is drying out, add more water. During the cooking process, the mescaline will transfer into the water.
7. Some people add some lemon juice at this stage because it is thought, although not proven, that the acid helps catalyze the extraction of mescaline.
8. After at least six hours of simmering it's time to separate the solid part from the liquid part with the help of a strainer or cheesecloth.
9. Now you can consume the liquid as is or reduce it in a pan and leave it on the heat for as long as necessary.Many people, since the tea does not taste very pleasant, have it “shrinked” to the size of a small shot.

Mescaline tea can be consumed immediately or allowed to cool and can be stored in the refrigerator for several days.

How much San Pedro tea should you drink?

The correct dose of San Pedro varies from person to person and depends on individual tolerance. It is usually said that 200-300 grams of fresh product are sufficient for the shamanic journey of a single person. Before preparing the San Pedro tea, therefore, it will be enough to weigh the fresh cactus and prepare it accordingly. Some believe that, as an alternative to weighing, you can rely on the size of the cactus to be cut, suggesting the size of approximately 40-50 cm per person. Weighing remains the best method.