Each October, I get to set up the Mountain Rose Herbs booth at the wonderful Mount Pisgah Arboretum Mushroom Festival here in Eugene, Oregon. I absolutely love this event! It typically brings out 3,000 mycophiles eager to learn about wild mushrooms and peruse the many species on display. Aiming to be festive with fungus, I’ll usually brew up a large batch of reishi chai. Chai is one of my all-time favorite teas, and adding reishi mushroom slices (Ganoderma lucidum) gives it the added perk of supporting immune health*.
Reishi Mushroom Chai Recipe for Immune Support
- First, decoct reishi mushroom slices in 4 cups of water by bringing water to a boil, then simmering for 1 to 2 hours (the longer the better.) You can do this a day or so in advance, or right before you make your tea.
- Remove mushrooms from liquid.
- Put 3 tablespoons of chai into a tea infuser, tea net, or tea bag and submerge in decocted mushroom liquid.
- Pour 2 to 4 cups boiling water over chai and let steep for 5 to 10 minutes, or to taste.
- Remove the chai before serving.
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*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
This post was originally a part of our series called "The Sunday Steep."