Amanita mushroom tea can be made by boiling water combined with chopped or ground mushrooms and stirring for 60 minutes to achieve a homogenous slurry. After stirring for 60 minutes, decarboxylation of the ibotenic acid contained within the mushrooms into its active constituent muscimol takes place and this liquid becomes filterable into tea form before being served as either discard material or consumed directly as beverage.

Amanites mushrooms are easily distinguished from other varieties in that the caps of each are sphere-shaped while the stem extends vertically from their base, distinguishing it from similar species of fungi. Furthermore, its caps tend to have very smooth scales making harvesting for raw consumption more challenging than usual.

Amanita caps can be broken off of their stem by hand or mechanical means and examined to assess their dryness levels; those meeting specified criteria for dryness will then be snapped in half to be snapped off permanently.

Caps of Amanita mushrooms were traditionally dried and strung together for winter rituals for their hallucinogenic effects; such as causing rosy cheeks. Fly agaric mushrooms also formed part of Christmas decorations in Sami culture where hallucinations caused by eating fly agaric were believed to bring Santa Claus’ reindeers back to life and propel his sleigh across the sky on Christmas Eve night.