December 14, 2019, at 02:38 PM (0 comments)
Reishi tea has been made for thousands of years and many cultures regard the Reishi mushroom as having very special health benefits.
Making Reishi Tea
First off, in my opinion, you can’t really go wrong in making Reishi Tea, so don’t stress out if it comes out a shade darker or lighter than you intended. There are many variables that can effect your ultimate outcome, but I have yet to make a Reishi tea I didn’t think was worth drinking.
Factors to consider:
- How much tea do you want to make? Ie, how much liquid do you want left over at the end?
- How strong do you want the tea to be?
- How much time do you have to prepare the tea?
- Ground up Reishi or sliced Reishi?
While you may not know the answer to the questions above, I’ll provide some general insight on all of the factors above, and then give you my recipe for making ReishiTea.
In general, these 3 things will make a stronger tea:
- ground up mushrooms
- Larger quantity of mushrooms
- Longer cooking time
- Intense straining or pressing of the mushroom particulates once done
- Don’t Boil the water
- Do not boil the water ( you want it just under the boiling point). Hot enough where the water is moving because of the heat, but not hot enough that it boils.
- Grind up the mushrooms
- I prefer ground up mushrooms for tea. It provides more surface area for the water to infiltrate and a quicker extraction process
- Be at home entire time
- Make sure you will be home for the entire time you will be making the tea. Hot water will evaporate over time, so you want to be home to make sure that you don’t start a fire or run out of water in your boiling pot.