Eating mushrooms and truffles may not be suitable for everyone – especially with larger doses. A tea is an excellent alternative: tasty, easy on your stomach and highly effective at extracting psilocybin from its sources. Break your dose up into smaller pieces for increased surface area before steeping it for 10-15 minutes in hot water.

Ingredients

Mushroom tea is an easy and delicious way to reap the health benefits of functional mushrooms such as reishi, chaga, lion’s mane, turkey tail, cordyceps and cordyceps. Mushrooms such as reishi, chaga, lion’s mane, turkey tail and cordyceps offer numerous health advantages including immunity support, stress reduction and cognitive enhancement. Brewing mushrooms as a tea makes its bioactive compounds more readily absorbed by your body and can even be tailored specifically towards your own goals by altering dosages, brewing times or species selection.

To create mushroom tea, heat two to three cups of water in a pot or kettle until boiling before adding any desired amount of dried mushroom pieces or powder and simmering them for 20 to 30 minutes at low temperature. Depending on how much water and time are used in brewing the tea, its strength and flavor may change significantly; serve it either hot or iced and store any extra mushroom pieces away for future use!

Preparation

Mushroom tea is an easy and delicious way to reap the many health benefits associated with mushrooms. It can be tailored to suit one’s preferences, providing relaxation or aid for sleep, immunity support, cognitive enhancement and nausea relief associated with Psilocybin use. Be mindful that heat degrades psilocybin thus avoid boiling when simmering mushrooms instead. After they have steeped for some time strain the mixture through fine strainer or cheesecloth as this removes any undissolved particles of mushroom and serve it warm. Perfect for parties and get-togethers.

Recipes

Lapsang souchong tea pairs perfectly with earthy maitake mushrooms for a soothing, yet earthy tea drink. Ideal for digestion and quickly absorbed, adding ginger or licorice adds spice and sweetness – and works equally well whether the mushrooms come dried or fresh! This recipe works equally well when using dried or fresh mushrooms!

Although most people can tolerate eating raw mushrooms without issue, not everyone finds this method easy on their stomach – particularly when intaking larger doses and the taste can become overpowering. Tea offers an effective alternative as its warm liquid form enables psilocybin absorption quickly and can easily be customized using different flavors or sweeteners.

Mushroom tea can be an easy and delicious way to consume functional mushrooms, with their bioactive compounds more easily absorbed through cell walls when brewed into liquid form. Reishi, chaga, lion’s mane and turkey tail medicinal mushrooms can all be transformed into soothing and healing teas that support various health goals including stress reduction, immunity enhancement and cognitive enhancement.

Begin creating mushroom tea by adding small mushroom pieces or powder to one cup of hot water and stirring. Doing this regularly will help break down indigestible chitin, increasing its potency. Once boiling, reduce heat and allow mixture to simmer gently for 20 to 30 minutes or until desired strength has been reached. Strain through mesh strainer, cheesecloth or tea infuser to remove solid pieces before sweetening with spices, additional herbs or sweeteners if desired and enjoy! If making multiple servings this mushroom tea can be stored for three days in sealed containers within refrigerator.