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Catalog > Recipes & Preparation Instructions > Making Teas, Tonics, & Tinctures

Making Teas, Tonics, & Tinctures

Making Mushroom Tea (Water Extraction): To make a pleasant medicinal mushroom tea, simply add your mushroom slices or pieces to a large pot of water.  Bring the water to a boil and then cook at a hot simmer for at least 1 hour. Next, strain the mixture through a colander or kitchen strainer. You can also ladle your mushroom tea from the pot as your mushroom pieces will settle to the bottom after cooking.  Add flavors traditionally found in teas such as sugar and lemon. Medicinal mushroom teas also blend well with other prepared teas. The possibilities are endless for the creative medicinal mushroom connoisseur. Mushroom teas should be kept refrigerated or even frozen for long term storage of large batches.  (SEE SPECIFIC DOSAGE RECOMMENDATIONS BELOW)

TYPICALLY 1 oz. OF DRIED MUSHROOMS WILL MAKE 1 GALLON OF MEDICINAL TEA.  THE TRADITIONAL RATIO FOR MUSHROOM TEA PREPARATION IS 1 PART MUSHROOMS TO 5 PARTS WATER BY VOLUME (TWO 8 oz. GLASSES PER DAY ARE RECOMMENDED)

Making Mushroom Tonic (Concentrated Water Extraction): 8 oz. of our dried mushrooms will make 1 gallon of tonic.  Empty the entire contents of your mushroom packet into your slow cooker along with 1 gallon of water and set it to low.  This will typically be about 200 degrees Fahrenheit.  If you would like to add some additional flavor to your tonic, simply add organic chicken or beef bones and herbs to make a delicious and healthy soup stock.  We generally recommend that you allow your tonic to cook for 72 hours in order to fully extract the medicinal constituents from the mushrooms.  The woody medicinal mushrooms, such as TurkeyTail and Artist Conk, require a long hot bath to break down.  You will need to add water during the cooking process to maintain the level at the 1 gallon mark.  Once your tonic is done, pour it through cheese cloth or a kitchen strainer into a separate container to remove the large pieces of mushroom mash.  Don't forget to squeeze the strained-off mash into your new container to capture all of your tonic that has been absorbed by the mushrooms.  Next, pour your tonic into ice cube trays and freeze.  Once frozen, you can store your cubes in the freezer in a plastic storage bag or container.  Melt 1 cube twice daily into hot soup, tea, coffee, or any beverage for an effective medicinal dose.  (SEE SPECIFIC DOSAGE RECOMMENDATIONS BELOW)

Making Mushroom Tincture (Alcohol Extraction): 8 oz. of our dried mushrooms will also make 1 gallon of tincture.  Add 1 gallon of 80 proof or greater vodka or other clear spirits to a large canning jar or similar wide mouth sealable glass container.  Next, add your package of mushrooms, seal the container, and give the whole thing a shake.  For smaller batches of tincture, simply use less alcohol and divide your mushroom package accordingly.  Let your tincture rest at room temperature for two weeks, shaking the jar once a day.  Once your tincture is done, pour it through cheese cloth or a kitchen strainer to remove the large pieces of mushroom mash.  Don't forget to squeeze the strained off mash into your new container to capture all of your tincture that has been absorbed by the mushrooms.  This yields a "single extraction".

You can then take it a step further and create a "double extraction".  Combine your remaining mushroom mash with 5 times its' volume of water in a pot.  Bring this mixture to a hot simmer and cook for 1 hour.  Allow the mixture to cool and then strain off the mushroom mash.  Next, continue simmering this strong tea until it is back to its' original volume or reduced by 5 times.  Add this to your single extraction.  This yields a stronger, more robust medicinal tincture. As mentioned above, flavors traditionally used with clear spirits such as lemon or even licorice often mix well with medicinal mushroom tinctures.  We prefer to store our mushroom tinctures in the refrigerator or freezer as well, but room temperature storage is fine if using immediately.  You can take 1 tsp. twice daily directly or mix it with a little juice to take the edge off.  ( SEE SPECIFIC DOSAGE RECOMMENDATIONS BELOW)

Recommended Dosing Instructions:

Artist Conk (Ganoderma applanatum): Tea, tonic, or tincture. Dosage: Tea: Up to 30 g. of mushroom in tea/day.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Reishi (Ganoderma sp.): Tea, soup stock, tonic, or tincture (alcohol extraction).  Dosage: Tea or Stock: Up to 30 g. of mushroom in tea or stock/day.  Tonic: 1 cube twice daily.  Tincture: 10 ml. 3x daily.

Turkey Tail (Trametes versicolor): Tea, tonic, or tincture (alcohol extraction). Dosage: Tea: Up to 20 g. of mushroom in tea 3x daily.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Chaga (Inonotus obliquus): Tea, tonic, or tincture (alcohol extraction). Dosage: Tea: 3 cups per day of tea prepared with 3 cm. of Chaga per pot.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.  The traditional method of preparation for Chaga is to steep it in hot water (150 - 180 degrees F) for several hours instead of boiling it.  This method preserves certain proteins, sterols, and enzymes.  This preparation will contain lower levels of beta-glucans and triterpenes however, so it is really personal preference. 

Oyster (Pleurotus sp.): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired. Oyster can also be made into a tea, tonic, or tincture. Dosage: Cooked, ad lib.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Maitake (Grifola frondosa): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired. Maitake can also be made into a tea, tonic, or tincture. Dosage: Cooked, ad lib.  Tea: Two 8 oz. glasses per day.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily. 

Birch Polypore (Piptoporus betulinus): Tea, tonic, or tincture. Dosage: Tea: 3-12 g. of mushroom in tea/day.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Lions Mane (Hericium erinaceus): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired. Lions Mane can also be made into a tea, tonic, or tincture. Dosage: Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Giant Puffball (Calvatia gigantea): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired.  Puffball can also be made into tea, tonic, or tincture.  Dosage: Cooked, ad lib.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Shiitake (Lentinula edodes): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired.  Shiitake can also be made into tea, tonic, or tincture.  Dosage: Cooked: (dried 6-16 g./day)(fresh 90 g./day).  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Red Belt Polypore (Fomitopsis pinicola): Traditionally prepared in soups or as a tea or tonic.  20-30 g. 2X daily.  Tonic: 1 cube twice daily.

RECOMMENDED DOSING INSTRUCTIONS TAKEN FROM "MEDICINAL MUSHROOMS, AN EXPLORATION OF TRADITION, HEALING, & CULTURE" BY CHRISTOPHER HOBBS AND "MEDICINAL MUSHROOMS, A CLINICAL GUIDE" BY MARTIN POWELL .  DOSING INSTRUCTIONS ARE BASED ON A HEALTHY ADULT

ALWAYS FOLLOW THE RECOMMENDATIONS OF YOUR HEALTH CARE PROVIDER WHEN BEGINNING A NEW HERBAL REGIMENT

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