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Preparation of changa
Changa
Changa (or Xanga) is a blanket term to describe any of many smokable blends that contain DMT(Usually with an MAOI).
Changa is usually made by blending together any combination of desired smokable herbs and pouring a solvent containing DMT and an MAOI over a chosen blend of herbs, letting the mixture dry compleatly, and then smoking the final product.
Common Ingredients
Herbs:
Some herbs used contain a MAOI, in-themselves.
- Pau D'Arco
- Blue/White/Pink Lotus
- Calea Zacatechichi
- Passion Flower
- B. Caapi
- Damiana
- Brugmansia Flowers
- Silene Capensis
- Peppermint
- Mullein
- Heimia Salicifolia
- Justicia Pectoralis
- Salvia Divinorum
- Chaliponga
- Mugwort
- Pedicularis Densiflora
- Sculcap
- Wild Letus
- Lions Tail
- Calendula
- Pituri
- Lavender
- White Sage
Additives:
Common Blends:
70% B. Caapi - 30% Chaliponga 60% Calea - 40% Brugmansia 50% Blue Lotus - 50% Calea 40% Capi - 35% Peppermint - 25% Mullein 50% Passionflower - 50% Blue Lotus 50% Caapi - 20% Salvia - 30% Mugwort + Bufotenine
Basic Idea Behind Preparation
Use a dish with a width that will allow your leaf to sit between 5-10mm high.
- Weigh the amount of leaf you wish to enhance with DMT at the desired ratio.
- It is best to grind your leaf to the consistency which it will be smoked.
- Weigh the amount of freebase DMT and/or freebase MAOI needed to enhance your leaf to the desired ratio.
- Thoroughly dissolve the freebase DMT (use about 40mL of organic solvent per gram of DMT)
- Add the leaf to the DMT saturated solvent and swirl it around so all the leaf is spread evenly on the bottom of the dish. (Add a little more solvent so that the leaf is well covered, if needed)
- Place the dish somewhere where it will stay undisturbed for several days. It took
- Allow a few days for the solvent to completely evaporate and the leaf to dry.
- Once dry, the leaf can be weighed. It should be heavier by the amount of freebase DMT and/or the MAOI that it is enhanced with.