Korean Reishi Mushroom (Yeongji) – 2.2oz / 62g

The "Herb of Spiritual Potency" for Modern Wellness

Korean Reishi Mushroom, known locally as Yeongji-beoseot (영지버섯) and scientifically as Ganoderma lucidum, has been revered in Eastern Asia for over 2,000 years. Often called the "Mushroom of Immortality" in folklore, it was historically reserved for royalty due to its rarity. Today, we bring you premium, sun-dried Korean Reishi, celebrated for its ability to support the immune system and promote a deep sense of calm and balance.

Why Choose Korean Reishi?

Mushrooms are highly sensitive to their environment. Korea's distinct four seasons and clean mountainous terrain provide the ideal conditions for growing Reishi with a dense texture and high concentrations of Beta-glucans and Triterpenes.

• Immune System Support: Renowned for supporting the body's natural defense mechanisms and general vitality.
• Calming Adaptogen: In traditional herbalism, Reishi is known to "nourish the heart and calm the spirit," making it excellent for reducing stress and supporting restful sleep.
• Premium Quality: Our Reishi is carefully harvested and dried to preserve its shiny, lacquered appearance and potent nutritional profile.

Taste Profile & Pairing

Reishi has a distinctively strong, woody, and bitter taste. In herbal traditions, "good medicine tastes bitter." To balance the flavor, it is highly recommended to brew it with Licorice Root (Gamcho) or Jujube (Red Dates), which add natural sweetness and harmony to the tea.

How to Brew (Yeongji-cha)

Reishi is a woody mushroom and cannot be steeped like a tea bag; it must be simmered (decocted) to extract its benefits.

• Prepare: Rinse the mushrooms gently. You can leave them whole or carefully slice them (they are hard, so soak them briefly if they are too tough to cut). Use about 10–15g per batch.
• Boil: Place the mushrooms in a glass or ceramic pot with 1.5 to 2 liters of water.
• Simmer: Bring to a boil, then reduce heat to low and simmer for 30–60 minutes. The water will turn a deep amber color.
• Re-use: Reishi can be boiled 2–3 times. Combine the first, second, and third brewings for the best balance of flavor.
• Serve: Drink warm or cool. Store in the refrigerator.