I am making my first batch of reishi tea this fall season and my home smells very distinctly of mushrooms!
I harvested reishi’s during late June/early July this year in CT from dead Hemlock trees. They are very easy to find because of their deep red color and half moon shape. All you have to do is go for a hike in early summer in the north east and keep your eye out as you may cross paths with a wild reishi mushroom or more likely several in the same area.
After harvesting I cleaned up the mushrooms careful not to remove the healing spores. I cut them up into 1/4 inch strips and left them out in the sun to dry until they were crisp. Then I placed them into a bag until I was ready to use. They keep for a long time!
Winter is approaching I want to keep my immune system in tip top shape. I love tea, so incorporating a small amount of reishi tea into my chai is ideal. it can be quite bitter so adding a teaspoon helps with the taste.
I am currently simmering a large handful of reishi and water in a crockpot and I will do so for about 6 hours. Here are instructions on how to create different extractions:
How to make Reishi Tea – Immune Boosting
How to make Reishi Extract – Anti-Inflammatory