Mushroom teas are a great way to enjoy the unique health benefits of these fungi in a soothing and comforting beverage. Whether you’re looking for a morning pick-me-up, an afternoon ritual, or a calming evening drink, mushroom teas can fit right into your daily routine. In this post, we’ll explore the importance of simmering mushrooms low and slow, how to make a basic tea, the role of alcohol in extracts, and some of the most beneficial mushrooms for tea making. 

Time and Temperature Matter

Mushrooms have tough cell walls primarily composed of chitin—a fibrous substance that makes it challenging for our bodies to access the beneficial compounds within the fungi. By simmering mushrooms at low heat for an extended amount of time, the chitin breaks down and release the beneficial components into the water. 

• Slow and Gentle: Keep the heat low so you don’t boil off too much water. An initial boil then a long gentle simmer also ensures that you don’t destroy the more delicate compounds yet still extract plenty of the beneficial parts.

• Amount of Time: Aim for at least 30 minutes for thinner mushrooms like turkey tail (the harder and denser fungi like chaga, reishi and other conks should be simmered for 1-2 hours, or even overnight in a crockpot) to extract a fuller range of the water-soluble components like polysaccharides (e.g. beta-glucans). If you don’t have hours to make tea, you’ll still be able to extract a portion of the beneficial compounds in less time. 
  
  

Water Extraction vs. Alcohol Extraction 

Mushrooms contain a diverse array of compounds, many of which have varying degrees of solubility. Some beneficial components—like polysaccharides—are water-soluble and easily extracted with a simmer or decoction, whereas others, such as certain triterpenes found in reishi, dissolve more readily in alcohol. This is why mushroom enthusiasts turn to a “dual extraction” process: first using hot water to draw out the water-soluble elements, then employing an alcohol extraction to capture the compounds that do not effectively release in water. When bother methods are combined, it results in a more comprehensive and potent final product that preserves the full spectrum of mushroom constituents. However, mushroom teas don’t necessarily require an alcohol extraction to be both delicious and effective. 

Water Extraction:

• Great for capturing polysaccharides.

• Easy to do at home—just simmer chopped or powdered mushrooms in water.

• Produces a tasty and earthy flavor and can be part of a soothing daily ritual.

Alcohol Extraction:

• Some beneficial mushroom components (like certain triterpenes in reishi) are more soluble in alcohol.l

• A double extraction method (using both hot water and alcohol) is often recommended to get a more comprehensive range of compounds.

• This step isn’t necessary for enjoying a mushroom tea, but its important if you want a full spectrum of benefits and also adds the ability to be shelf-stable. 

Note: Mushroom teas made with only water extraction have no preservative qualities. If you make a batch, keep it refrigerated and use within a few days. Tinctures, on the other hand, can last much longer. 

Instant Mushroom Tea Using Tinctures or Spagyrics

If you already have a mushroom tincture (often called a “dual extract” because it uses both water and alcohol) or a spagyric (which also includes the mushroom’s trace minerals), you can make instant mushroom tea by simply adding a few drops (or a dropperful) to hot water. This method is:

• Quick and Conveinent: Skip the simmering and straining steps

• Shelf-stable: Tinctures keep for a long time, letting you enjoy mushroom tea anytime. 

• Flexible: Adjust flavor and dose easily by adding more or less tincture. 

Types of Mushrooms for Tea

While there are many species of mushrooms can be used to make teas, those that are hard and woody are commonly brewed for their flavor and constituents. 

1. Reishi (Ganoderma lucidum)

• Known as the mushroom of immortality in Traditional Chinese Medicine
• Has a distinctive bitter flavor that’s often balanced with honey or other herbs
• Contains beneficial triterpenes and polysaccharides
  
  

2. Chaga (Inonotus obliquus)

• Found in the wild on birch trees in colder climates in the northern hemisphere
• Known for its dark, almost coffee-like brew
• Rich in antioxidants, making it popular among wellness enthusiasts
  
  

3. Artist’s Conk (Ganoderma applanatum)

• A close relative of reishi (found on decaying logs and trees)
• While not as widely used as reishi, it shares some similar compounds
• Tends to be used more in folk traditions
  
  

4. Oregon Reishi (Ganoderma oregonense)

• Another close relative of reishi that is found in the Pacific Northwest
• Similar taste and benefits to the more widely known and cultivated Ganoderma lucidum
• Supports the liver and kidneys, and helps the body adapt to stress and nourish the nervous system which promotes healthy sleep and cognitive function
  
  

5. Red-Belted Conk (Fomitopsis pinicola)

• Recognized by its distinctive red band on the conk’s outer margin
• Used traditionally for its immune-supportive properties
• Protects against oxidative stress and promotes a healthy inflammatory response
  
  

6. Turkey Tail (Trametes versicolor)

• Known for high concentrations of polysaccharides (PSK and PSP) which are linked to immune-modulating benefits
• A much more mild yet earthy flavor, pairs well with ginger or licorice root
• Though this mushroom is thinner and not as dense as the conk fungi, it still requires a longer, low-heat simmer to fully break down the chitin
  
  

A Simple and Easy Mushroom Tea Recipe

Try this recipe with any of the mushrooms listed above, or try a combination of them for additional compounds.

Ingredients:

1-2 tablespoons of dried (or fresh) mushroom pieces or powder 
3-4 cups of water

Optional: ginger, lemon, honey or other favorite herbs or spices for flavor

Instructions:

1. 1. Prepare the Mushroom: If using whole dried mushrooms, break them into smaller pieces

   2. Simmer: Add mushrooms to a pot with water. Bring to a gentle simmer

   3. Steep: Simmer for at least 30 minutes (harder and denser mushrooms may prefer an hour or more). Add more water if levels get too low. Keep in mind that too much water dilutes the potency. 

   4. Customize: If you are adding additional herbs, add sturdy and dense roots, seeds or barks halfway through and delicate flowers or herbs at the very end to preserve their volatile aromatics. 

   5. Strain: Pour your tea through a strainer to remove solids. 

   6. Sweeten: If you prefer your tea with honey or sugar, add while it is still warm to combine. 

   7. Enjoy it hot or let it cool and drink over ice. 
      
      

Tips: Mushroom teas can be strong and earthy. Adding lemon, honey, and complementary spices like cinnamon or ginger can enhance the flavor. Make a larger batch and store it in the fridge and use within a few days. Try using different mushroom blends, or add them to existing blends or black tea bases. 

Mushroom teas offer an accessible way to explore the world of medicinal mushrooms. While hot-water extraction draws out many beneficial compounds, remember that some components are more readily extracted by alcohol, which is why a dual-extraction tincture— or even better, a spagyric that additionally includes the mushroom’s trace minerals—can be valuable. Whether you’re sipping a home-brewed tea or using a pre-made tincture, mushroom teas can be a delightful part of a self-care ritual—warming you from the inside out and helping you tap into the natural goodness of these fascinating fungi.