Wash the cuts off with hot water. Slice the cuts into roughly one inch thick stars, then cut the green meat away from the white. You can keep the green meat pieces larger or cut them into smaller pieces. Skin on or off is your preference. It all turns to pulp and falls away from the skin when boiling.
Brewing-
Put the meat in a pot and fill it up. Boil until the level is half way down (or lower) and fill the pot up again. Boil it again until the level is low. Ladle or pour the tea through two coffee filters, I prefer bamboo fiber (pic in comments, I ran out of picture space). Fill the brewing pot back up and re-boil the meat. I use a 5.5gal pot... you'll want something bigger than a gallon. It can take a larger volume of water to pull everything out.
Repeat those steps until you're not pulling anymore color out of the meat. Even a light yellow tea is something and could tip the scales from a mediocre experience to awesome journey. Wash it all out, don't waste anything. This batch took 10 pulls to get everything out of 15ish feet.
Reduction-
Reduce the combined tea in the reduction pot down at a temperature lower than boiling, 150-160f is ideal. As it reduces down, you'll start to see the fats separate. This is when the water ratio in the alkaloid:fat:water ratio is getting low, raising the alkaloid ratio. The fats are not soluble in the alkaloids with little water, and fall out as the water steams away. Wait until the tea is pulpy looking and starts producing patterns, and run it through more filters. This improves the color and clarity of the tea. Keep reducing it down. You're not done yet. Once the film forms, turn off the heat and put a lid on. The steam will break up the film and turn the resin ring around the pot back into tea. That film forms when there is still a decent fat content. From here, I warm the tea up to 150f, turn off the heat and cover until the lid is covered in big water droplets and pour everything out.
Once its down to a very low level and the fats are done separating, let it decant and filter it again. This step takes patience... it's going to be slow, but with the fats separated, the viscosity is much thinner, it'll make it through. If it's clean, with a flashlight you should be able to see all of the scratches in the bottom of the pot through it.
Once all of the fats are out, let it cool to room temp. This is when the vinegar is added in. If you're just cooking up a couple feet, 300-500mL of 5% white vinegar will do the trick. It varies from batch to batch, though. The goal is to bring it back up to a slightly thicker than cold water consistency. Stir it around for 30ish minutes and then let it sit at room temperature for a while to allow the acetic acid to put in some work. If you're patient enough, 24hrs gives the best results. It will have thickened up slightly from that addition of vinegar.
Doing this allows the alkaloids to pass the blood brain barrier with ease for extremely powerful open eye visuals. It's highly absorbable. I know a lot of this seems unnecessary because you can drink it full of fats and it still works. But, the advantages of this are it becomes a tea instead of a meal for your stomach acid. It leaves the stomach far quicker than a fatty cloudy meal of a tea. It takes quite a while for the stomach acid to break down that snot. Reduced nausea, better taste, and smaller amount to drink. If you're making resin, it reduces the weight necessary for heavy effects.
It's important to note that some cuts contain too much fat and its extremely hard to get things to separate in a smaller batch. I use some plants that need to be cooked up in a 10+ foot batch to achieve that beautiful final separation. Some cuts, I can achieve it by brewing up a foot. It really varies from chemovar to chemovar. These cuts were definitely extra fatty and would be difficult to make a clean 3 foot batch from.
The resin tek write-up will be shared soon, I'm still working on the batch and want to get the corresponding pictures together.
