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Reishi, known as Ling Zhi in China, has been part of food and folklore for centuries. With its glossy red-brown surface and distinctive bitter taste, it stands apart from everyday mushrooms. Rather than being fried or sautéed, Reishi is usually brewed or simmered slowly, releasing its earthy character into teas and broths. This 50g pack is a handy choice if you’re curious about trying Ling Zhi for the first time or only plan to use it now and again in cooking.
In Chinese tradition, Reishi has long been respected, even earning the name “Mushroom of Immortality”. It was tied to ideas of calm and resilience, with many households brewing it into teas, especially in the evenings. It also found its way into blends thought to support the body’s balance and natural defences.
Today, Reishi has reached kitchens far beyond Asia. More people are experimenting with it in teas, soups, and slow-cooked recipes, treating it as one of the more unusual but rewarding Chinese culinary herbs you can keep at home. It sits alongside Dried Agaricus Mushroom (Ji Song Rong) and Dried Shiitake Mushrooms (Xiang Gu) in our mushroom range.
The classic preparation is tea. A few slices are simmered gently in water for an hour or more, creating a dark, bitter brew that some sweeten with honey or balance with Dried Ginger Root (Gan Jiang). Reishi also works in soups and stews, lending depth during long cooking.
Because of its firm, woody texture, it isn’t eaten directly like button or shiitake mushrooms. Instead, it’s about the flavour and tradition it brings to the pot.
We recommend around 5g per portion.
Simmer the slices in water for at least an hour, topping up as needed, then strain. The longer the simmer, the darker and more bitter the brew. It can be sweetened, blended with milder herbs, or added to broths at the start of a long cook.
If you are pregnant, breastfeeding, taking anticoagulant medication, or due to have surgery, speak to a healthcare professional before use.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Reishi has often been linked with quiet evenings, used in calming brews that encourage rest and a clear mind. At the same time, its natural compounds, including polysaccharides and beta-glucans, have long been valued in traditional routines. While modern cooks often focus on taste and heritage, these associations remain part of Reishi’s lasting appeal.
We source our Reishi from Fujian province in China, one of its authentic growing regions. Harvested, dried, and sliced without sulphur treatment, it’s kept close to its natural form. Since 2010, we’ve worked with growers who understand the importance of authenticity, sustainability, and careful preparation.
If you’re just beginning with Reishi or only plan to use it occasionally, this smaller bag is the sensible option. It gives you enough for several teas or soups without overfilling your cupboard. For regular brewers, we also offer a 500g pack, and Reishi is available as a 60 capsule supplement if you would rather skip the simmering.
What is Reishi Mushroom (Ling Zhi)?It’s a glossy, bitter-tasting mushroom used in Chinese traditions for centuries, mainly in teas and soups.
How do I prepare it?Simmer slices in water for at least an hour to make a tea, or add them to broths and stews for long cooking.
Is Reishi linked with sleep?It was often brewed into calming teas in the evening as part of a wind down routine.
What does Reishi taste like?Distinctly bitter and earthy, which is why it is often sweetened or blended with milder herbs.
Why buy the 50g pack?It’s the perfect introduction size, enough to explore Reishi without committing to a large supply.
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