Ganoderma tea boasts many medicinal properties, such as anti-inflammatory, immune enhancing and cholesterol lowering effects. Furthermore, its beta glucan constituents help hydrate skin internally from within.

Lingzhi or Reishi mushroom is often touted as being beneficial in supporting our bodies’ three essential energies of jing, qi and shen. Packed full of polysaccharides and triterpenoids for better overall wellness, its anti-ageing benefits may even make an appearance!

Antioxidants

Antioxidants are essential in human health, protecting cells from oxidative stress. Antioxidants can be found in many plant-based foods like green and black tea with their high polyphenol contents; antioxidants have also been proven to promote heart health and prevent certain cancers as well as provide aromas and flavors.

Ganoderma lucidum (Lingzhi) is an exceptionally powerful medicinal mushroom with broad-spectrum health-promoting effects. Lingzhi contains anti-oxidants such as polysaccharides and triterpenoids, making it one of the key elements in traditional Chinese medicine for millennia. Furthermore, Lingzhi also boasts anti-inflammatory and immune boosting benefits that make it a suitable dietary supplement.

At first glance, consumers cannot directly consume fresh lingzhi due to its woody texture and bitter taste. Instead, consumers often prepare it as tea using an established amount of fungi added to boiling water for 5 minutes and left to steep for the same length of time as regular tea bags – producing an effective beverage which boasts strong health-promoting benefits, including being proven effective at lowering blood sugar levels and improving insulin sensitivity in people living with diabetes.

Researchers have conducted extensive sensory evaluations of Lingzhi to isolate its volatile flavor compounds that contribute to its distinctive aroma. As shown in Table 7 and Fig. 8a, their sensory studies identified earthy, woody, nutty, sweet malt caramelized vanillaized and black tea aromas among others in both dried Lingzhi and its extract capsules.

Encapsulated Lingzhi samples also contained other volatile compounds, including aldehydes, ketones, esters and amines that contributed to its pleasant aroma; although their intensity varied between sample types. Furthermore, the GC-E-Nose analysis showed that encapsulated samples exhibited stronger aroma profiles than dried samples due to different drying processes; in case of dried samples however it was likely caused by higher polysaccharide and 12-acetyl lucidenic acid F concentrations.

Polysaccharides

Ganoderma lucidum (lingzhi tea) has long been revered as an edible fungus used in Chinese and Japanese traditional medicine, dating back millennia. Part of the Ganodermataceae family that includes other well-known mushrooms such as Reishi (Ganoderma spp), Ganoderma lucidum is part of this category and offers medicinal benefits similar to Reishi (Ganoderma spp). Wild Lingzhi mushrooms, often prized by Chinese nobility for its longevity properties, contain active compounds with proven health-promoting effects and should therefore be carefully considered when selecting wild specimens for cultivation. Polysaccharides, complex sugars with anti-inflammatory and immune-enhancing properties, can also be found in mushrooms. Furthermore, triterpenoids – natural plant hormones with various health-boosting benefits – also play an integral part in health promotion.

Lingzhi polysaccharides are carboxymethylated derivatives of b-(1 3)-d-glucan with (1) 6-b-d-glucosyl branches and have been found to possess numerous bioactive properties, including anti-inflammatory, hypoglycemic and antioxidant effects. Furthermore, polysaccharides appear to activate macrophages for enhanced phagocytosis, NO production and antitumor activity; possibly via activating TLR-4 signaling pathway.

One clinical trial using G. lucidum extract demonstrated how taking a standard Lingzhi polysaccharide supplement significantly decreased symptoms of postherpetic neuralgia in four elderly patients without experiencing side effects (Hijikata and Yamada 1998). Another trial using a mixture of G. lucidum with other herbs improved recovery time as well as pain for people living with herpes genitalis or labiallis (Wachtel-Galor, Buswell et al 2005).

Although lingzhi contains both polysaccharides and triterpenoids, their concentration can vary substantially in different natural or commercial products, as demonstrated by 11 samples purchased in Hong Kong shops with vastly differing triterpene content and lignans content ranging from undetectable to 7.8% (Chang and Buswell 2008). It is thought that this difference may be attributable to differences between species or strain of fungus used as well as production methods; increased amounts may also be achieved through fermentation or high-pressure extraction technology techniques.

Triterpenoids

Lingzhi is an important macrofungus with numerous pharmacological properties (Wasser 2002). Historically used in folk medicine for various functions and effects such as immunomodulation, inducing cytokine production, antitumor treatments, radiation prevention, and so forth, modern pharmacological tests have shown these benefits are due to bioactive substances found within it, including polysaccharides, triterpenoids and other compounds present.

Lingzhi tea contains active ingredients known as polysaccharides that serve both as immune stimulants and antioxidants, and as taste and aroma agents. These polysaccharides consist of cellulose, amino acids, sugars, and other components; triterpenoids in Lingzhi include predominantly fatty acid metabolites acting as astringents; these fatty acid metabolites have been identified as eugenol and safrole – two compounds responsible for much of its aromatic qualities.

Lingzhi contains several active phenolic compounds which have been shown to possess antiviral, antibacterial and antitumor activity. Of particular note are its gypenosides phenols which have been linked with reduced tumor growth and differentiation while simultaneously increasing antioxidant levels within cells.

Baby et al. (2015) have identified most of the terpenoids found in lingzhi as monocyclic triterpenoids, such as ganoderic acid and its analogues (Baby). There are also numerous tetracyclic triterpenoids such as gonodiola, ganoderiol and ganolactone found in G. lucidum fruiting bodies, spores and mycelium that contain these terpenoids.

Owing to their high pharmacological potential, lingzhi cultivation and processing present many difficulties. Chemical composition may differ depending on strain and culture conditions; methods of identifying polysaccharides and triterpenoid content vary from research purposes to production purposes; therefore it’s crucial that standards for measuring bioactive components of lingzhi are properly utilized when making decisions about bioactive component measurement.

Medicinal Properties

Ganoderma mushroom tea, more commonly known as Reishi Mushroom Tea, contains antioxidants, polysaccharides and triterpenoids which have anti-inflammatory and immune boosting effects. Reishi also helps improve sleep while decreasing blood sugar levels – its medicinal qualities make it popularly used as an adaptogen to help balance both body and mind – monks have traditionally used Reishi to improve focus, concentration and emotional stability for years! According to Traditional Chinese Medicine (TCM) tradition Reishi is said to nourish all three treasures: Jing (essence), Qi (vital energy), Shen (spirit).

Reishi tea provides numerous essential nutrients, including water-soluble proteins, dietary fibre, vitamins (B6, C & E) and minerals like potassium & calcium. Furthermore, Reishi is rich in polysaccharides known as beta-D-glucans which have immunomodulating properties to protect against immune system aging.

Studies demonstrate the potent hepatoprotective qualities of Reishi and can reduce free radical scavenging, as well as promote new liver cell growth and help detoxify the body. Furthermore, studies reveal its neuroprotective qualities which may improve memory and mental performance.

Reishi contains high concentrations of polysaccharides which contribute to its many health benefits, but the quality can differ between suppliers; Eu Yan Sang’s reishi is carefully grown on natural wood logs for maximum potency.

Reishi contains terpenoids and polysaccharides which contribute to its delectable fragrance, much like cinnamon or vanilla does. Once dried, its smell resembles that of brown sugar, sweet malt caramelization similar to cinnamon or vanilla. Encapsulated, its aroma is much milder and reminiscent of cardboard. These aromas may be due to complex carbohydrates transformed by high temperature conditions during drying and extraction processes of reishi. Carbohydrates in Lingzhi produce its characteristic cardboard-like flavor when consumed raw or unprocessed, according to GC-E-Nose analysis of both fresh and dried Lingzhi samples. On average, aroma compounds found in an encapsulated Reishi extract product were lower than fresh or dried Reishi samples, yet still higher than commercial Ginseng or Oolong tea offerings.