JAS Certified Organic Red Reishi Slices
Served as a basis to develop out top-tier Dee Horn Reishi. Among the best red reishi with 56.1g (2018 Harvest average) of Beta glucan per 100g. We are the only producer that is certified JAS Organic for cultivation and transformation in Japan under ACCIS (Assistant Center of Certification and Inspection for Sustainability) Certification Center. Quality and safety are our top priorities.
Every process of our Hokkaido Ganoderma Lucidum "Ou Kou" from Mushroom bed culture, cultivation to manufacturing of goods is strictly managed to make sure providing high quality, safe and reliable Ganoderma Lucidum.
A quality oriented production system is set up by combining Hokkaido’s raw materials including natural water, wood of Hokkaido which is pivotal to cultivation with the exclusive technologies of affiliated companies. In commitment to safety and reliability, the schedule of inoculation of seed fungus, planting, harvesting and other arrangements are registered in a data base to ensure traceability.
Organic Red Reishi sliced 1 Kg
Diameter Min 10 cm Max 35 cm
Cut int 0.5 ~ 1 Cm thick slices, packed in bags of 1000g ( 2.20462 pounds)
How to prepare reishi?
Pretty simple. The amounts are up to you. A standard reishi recommendation is 3 - 5 grams a day, although doses up to 15 grams are not uncommon for more serious illnesses.
If you don't have a scale, know that 3 grams is about 1 heaping tablespoon of broken or ground reishi pieces.
The amount of water is your choice as well. It all depends on how many cups of tea you want to drink. I use about 4 - 5 cups of water for every 3 - 5 grams of reishi (you can see how exact I am about this). This will boil down to a fraction of the original amount.
dried reishi mushroomsSmaller pieces are better for a hot water extraction. That said, have you ever tried to pulverize Ganodermalucidum? I once broke a coffee grinder blade trying to break one apart!
Use whatever you have to break them into pieces. If you have an appliance that will grind them, that's great. Otherwise, you can try to cut with a heavy blade or break apart pieces with your hands. If this is all too much work you can still use a whole dried mushroom per pot of water.
An easy solution is to buy a pre-sliced bag of dried reishi. This will save you the trouble of having to break them apart.
Bring the water to a boil in a stainless steel or ceramic pot. Don't use aluminum for such a prolonged boiling process.
Add the mushroom pieces. Reduce the heat until the mixture is simmering, not outright boiling. Let it simmer for 2 hours.
Remove from the heat, strain, and set aside. Allow the liquid to cool a little, as it's quite hot. You can repeat the process with the strained pieces until the resulting extraction is no longer bitter or colored.
But it tastes nasty....
What!? You don't like it?
Okay, so it is an acquired taste. There are other things you can add to your mushroom tea that may help:
A sweetener such as honey. Don't add too much-refined sugar or you defeat the purpose of creating a healthy drink