Dried, Philly-Grown Reishi (Rochester Red Strain).
Chemical Free. Mushrooms grown on hardwood sawdust, chemical-free bran, recycled gypsum. Never sprayed, just water :)
Dried Conks, Slices, or Chunks. Dehydrator Dried.
-If you have a preferred form, email firstname.lastname@example.org-
Basic Preparation: Cover mushrooms (whole, chunk or ground) with water. Boil mushrooms for a long time (decoction). 1-4 hrs. Pour and Save. Boil, pour and save again until satisfied it's given up the ghost. Save "Tea" in refrigerator for up to 2 weeks. Compost used mushrooms, or use them in your garden or pots to very slowly break down and help soil retain moisture. At least chuck them in a bush somewhere. **The First Boil will be the most bitter**
Serve Cold: Reishi Tea over ice, with lemon [grass, balm, verbena etc] and your favorite honey.
Cook your oatmeal or rice in mushroom tea. Creamy oatmeal especially hides the bitter notes. And if you're making it every day, just leave the reishi in your kettle for 4-7 days. Bring kettle to a boil for a few minutes each time. The oatmeal/grits/congee method, along with adding tea to broths, is one of the ways to minimize extra energy usage- taking advantage of times when you're already heating water to aid in extraction.
We are looking into doing a large batch Laboratory Extraction for optimal 1) beta glucan yield 2) ease of delivery and 3) energy efficiency. The end product will be a potent, dissolvable powder. This is the Extract you will be asked about in checkout.