Reishi mushrooms have long been valued as medicinal mushrooms, ranking among the most widely sold in the world. Reishi acts to boost immunity, reduce inflammation and restore balance – acting like powerful healers! Reishi contains polysaccharides rich in essential vitamins, minerals and antioxidants; some experts consider Reishi particularly effective at treating cancer, high cholesterol, hepatitis and nervous disorders. Reishi also contains Ganoderic Acid used by modern medicine for treating both liver cancer and hepatitis. Reishi is found primarily growing on dead hemlock trees across Appalachia; in its primary form being found only as Ganoderma Tsugae).

Dried Reishi can be more leathery and difficult to chop than its fresh counterpart, making it more difficult to use for tea-making purposes. Soaking for several hours softens it sufficiently so it can be cut into strips; decocting (or simmering for some period of time) then follows. This step may be done either days in advance, or right before using for making tea.

Bring 8 cups of water to a boil, and then stir in decocted reishi. Allow to simmer for at least an hour before straining out. You may add local, unpasteurized honey for optimal health benefits; or sweeten as desired with honey (I recommend opting for raw honey instead of pasteurized versions). Consume directly as tea or use the concentrate as an ingredient in tinctures.