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Reishi, or Ling Zhi as it’s known in China, has held a special place in Asian traditions for centuries. With its glossy, reddish-brown surface and naturally bitter taste, it’s quite different from mushrooms you’d fry up in a pan. In fact, it was once called the “Mushroom of Immortality”, a name that shows just how much it was respected. Our Reishi mushrooms are grown in the Fu Jian province, one of its authentic sources. After harvest, they’re dried and sliced into long, thin pieces — the perfect format for brewing teas or simmering into soups.
Reishi isn’t about quick cooking or instant flavour. Its texture is tough, and its taste is earthy and bitter, which is why it’s usually brewed rather than eaten directly. For generations, it’s been used in teas and broths tied to ideas of calm, balance, and long-lasting vitality. Many households enjoyed it in the evening, believing it could help encourage rest and relaxation after a busy day.
Modern interest has added another layer. Reishi is often chosen for its natural plant compounds, such as polysaccharides and beta-glucans, which people value as part of routines that support the body’s defences. For some, it’s a mushroom associated with resilience; for others, it’s simply a way to slow down and carve out a quiet moment in the day. Among the wide variety of loose dried herbs UK cooks now explore, Ling Zhi remains one of the most iconic.
The simplest way to prepare reishi is as a tea. A few slices are simmered gently in water for an hour or more, producing a dark, earthy brew with a pronounced bitterness. Some soften the flavour with ginger, liquorice, or honey. Others slip a few slices into soups and slow-cooked broths, where it adds depth and tradition without dominating the dish.
Because of its woody texture, Reishi isn’t eaten like button mushrooms or shiitake. Instead, it’s about what it brings to the pot. Many people keep a jar of dried slices handy and add them when they want a tea that feels grounding or a broth with a little more depth.
Over time, Ling Zhi became more than just an ingredient. It appears in Chinese art, folklore, and even temple carvings, often as a symbol of longevity and harmony. Traditionally, it was linked with supporting rest, making it a popular choice for calming evening brews. It was also associated with strengthening the body’s natural balance, which is why many people today include it in routines meant to maintain resilience and immune health.
Though it carries centuries of cultural weight, Reishi has found a modern audience worldwide — from those exploring heritage foods to cooks who simply enjoy experimenting with unusual ingredients.
We believe in keeping our herbs and fungi close to their natural form. That means no sulphur treatment and direct sourcing from DaoDi regions, where Reishi has been cultivated for generations. Since 2010, we’ve worked closely with trusted growers in Fu Jian to ensure each batch is harvested and dried properly, retaining both its flavour and its character.
If you plan to make Reishi tea regularly, or use it often in soups and broths, this larger bag is the practical option. It means fewer reorders and a good supply ready in the cupboard for months to come.
What is Reishi Mushroom (Ling Zhi)?It’s a glossy, bitter-tasting mushroom used in Chinese cooking and traditions for centuries.
How do I prepare Reishi?The most common method is to simmer slices in water for tea, or add them to soups and broths for slow cooking.
Why is it called the “Mushroom of Immortality”?The name reflects the respect it carried in Chinese culture, often linked to longevity and harmony.
Can Reishi support sleep and relaxation?Traditionally, Ling Zhi was enjoyed in calming evening brews, believed to help encourage rest and a settled mind.
Is Reishi linked with immune health?It contains natural plant compounds that many people value as part of routines to support the body’s natural defences.
Why buy the 500g pack?It’s the best choice if you’re making Reishi tea or soups regularly, giving you a generous supply that lasts.
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