Green Malay Kratom
Kratom is the common name for leaves of Mitragyna speciosa, a tree from the coffee family that grows naturally in Southeast Asia, with Malaysia, Indonesia and Thailand as the best-known regions of origin. The tree has been used there for generations within local plant traditions, with leaves chewed or brewed as tea. Green Malay is one of the better-known strains within the kratom range and owes its name both to its origin (Malaysia) and to the colour of the leaf's central vein at harvest time.
Kratom is generally divided into white vein, green vein and red vein, based on the harvest timing of the leaf. Green vein sits between the early-harvested white vein and the late-harvested red vein. Kratom leaf naturally contains a range of alkaloids, of which mitragynine and 7-hydroxymitragynine are the best known. The exact composition and ratio differs per harvest and processing method, which explains why users experience strains with the same vein colour slightly differently.
Use
Kratom powder is usually prepared as tea: a measured amount of powder is steeped in hot, not boiling, water for a few minutes, after which the powder is strained out or left to settle. When trying a new strain, always start with a small amount to get used to the taste and to see how it suits you, and only build up from there. Combining with alcohol is discouraged.
Storage
Store kratom powder dry, dark and airtight, preferably in the original packaging or a sealable jar. This keeps the quality intact for as long as possible and prevents clumping caused by moisture.
Green Malay is part of the wider kratom range at Dutch-Smart; for a different experience, try alternating with a white- or red-vein strain from the same category.
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