How to Make Mushroom Tea
Mushroom Tea has become a favorite ritual for anyone seeking a warm, earthy drink packed with tradition. Whether you use reishi, chaga, lion’s mane, or turkey tail, the process is simple and deeply rewarding.
This guide walks you through everything you need, from ingredients to simmering time, so you can brew a rich, amber-colored cup at home.
Table of Contents
What You Need
This recipe makes about 2 cups (500 ml) of finished tea. You can easily scale it up if you want a larger batch to share or store.
Mushroom Tea
Equipment
- Stainless steel, ceramic, or glass pot
- Fine mesh strainer or coffee filter
- Mug or heatproof pitcher
Ingredients
- 8-10 grams Dried mushroom pieces or slices (reishi, chaga, lion’s mane, or turkey tail) 4 to 5 grams per cup of water; or 1 to 2 teaspoons of mushroom powder as a quicker option
- 2-3 cups Filtered water 500 to 700 ml; start with more than your target yield since some liquid evaporates during simmering
- Fresh ginger, cinnamon stick, or lemon or orange peel Optional; a few slices, one stick, or one strip
- Honey, maple syrup, or agave nectar Optional sweetener, to taste
- Fresh lemon juice Optional; a squeeze at the end
Instructions
- If you are using whole dried pieces or chunks, break them into smaller bits to increase surface area for extraction. You can skip this step if you already have pre-sliced mushrooms or powder.
- Add the mushroom pieces or powder and water to your pot. If you are using ginger, cinnamon, or citrus peel, add those in now as well.
- Bring the water briefly to a boil, then immediately lower the heat to the gentlest simmer possible. Cover the pot with a lid to reduce evaporation. There is no need to keep a hard, rolling boil going the entire time.
- Simmer for the right amount of time. Woody mushrooms like reishi and chaga need at least 30 minutes, and ideally 1 to 2 hours, for a stronger tea. Softer mushrooms like lion’s mane or turkey tail usually only need 20 to 30 minutes. If the water level drops too low, top it up with a splash of hot water to keep the mushrooms submerged. The finished liquid should turn a deep amber, reddish-brown, or dark tea color.
- Pour the liquid through a fine mesh strainer or coffee filter into a mug or heatproof pitcher, catching all the sediment and mushroom pieces so your tea is smooth.
- While the tea is still hot, stir in honey, maple syrup, or a squeeze of lemon juice to balance the earthy, sometimes bitter taste. Serve warm and enjoy.
Notes
Ingredients
- 4 to 5 grams of dried mushroom pieces or slices per cup of water (about 8 to 10 grams total for 2 cups), or 1 to 2 teaspoons of mushroom powder as a quicker option
- 2 to 3 cups (500 to 700 ml) filtered water, starting with more than your target yield since some liquid evaporates during simmering
- Optional: a few slices of fresh ginger, a cinnamon stick, or a strip of lemon or orange peel
- Optional sweetener: honey, maple syrup, or agave nectar to taste
- Optional: a squeeze of fresh lemon juice at the end
Equipment
Use a stainless steel, ceramic, or glass pot for brewing. Avoid aluminum, since some traditions caution against its reactivity with herbal compounds during a long simmer.
Step-by-Step Instructions
1. Prepare the Mushrooms
If you are using whole dried pieces or chunks, break them into smaller bits to increase surface area for extraction. You can skip this step if you already have pre-sliced mushrooms or powder.
2. Combine Everything in the Pot
Add the mushroom pieces or powder and water to your pot. If you are using ginger, cinnamon, or citrus peel, add those in now as well.
3. Bring to a Boil, Then Simmer Gently
Bring the water briefly to a boil, then immediately lower the heat to the gentlest simmer possible. Cover the pot with a lid to reduce evaporation.
There is no need to keep a hard, rolling boil going the entire time. A long, gentle simmer extracts the beneficial compounds without wasting your liquid to steam.
4. Simmer for the Right Amount of Time
Woody mushrooms like reishi and chaga need at least 30 minutes, and ideally 1 to 2 hours, for a stronger, more potent tea. Softer mushrooms like lion’s mane or turkey tail usually only need 20 to 30 minutes.
If the water level drops too low, top it up with a splash of hot water to keep the mushrooms submerged. The finished liquid should turn a deep amber, reddish-brown, or dark tea color, depending on the mushroom used.
5. Strain the Tea
Pour the liquid through a fine mesh strainer or coffee filter into a mug or heatproof pitcher. Make sure to catch all the sediment and mushroom pieces so your tea is smooth.
6. Flavor and Serve
While the tea is still hot, stir in honey, maple syrup, or a squeeze of lemon juice to balance the earthy, sometimes bitter taste. Serve warm and enjoy.
Tips for the Best Mushroom Tea
- Break up dried mushroom chunks for faster, more thorough extraction
- Cover your pot while simmering to prevent excessive evaporation
- Adjust simmer time based on the mushroom type: woody mushrooms need longer than soft ones
- Add warming spices like ginger or cinnamon for extra depth of flavor
- Sweeten only after straining, once the tea has reached your desired strength
More Recipes to Try
If you enjoy brewing your own drinks and treats at home, explore a few more favorites on the blog. Try fermenting your own homemade water kefir for another probiotic-rich beverage.
For something sweet, bake a decadent Oreo Basque cheesecake or a batch of cozy maple glazed pumpkin muffins to pair with your next cup of tea.
Mushroom Tea FAQs
Can I reuse the mushroom pieces for a second batch?
Yes, many woody mushrooms like reishi and chaga can be simmered a second time with fresh water. The second batch will be milder, so consider combining it with the first for a fuller flavor.
Can I make mushroom tea ahead of time and store it?
Yes, brewed mushroom tea can be stored in the refrigerator for up to 5 days in a sealed container. Reheat gently on the stove or enjoy it cold.
What is the difference between using dried mushrooms and mushroom powder?
Dried mushroom pieces require a longer simmer to fully extract their compounds, while powder dissolves and infuses more quickly. Powder is a convenient option when you are short on time.
Can I freeze leftover mushroom tea?
Yes, mushroom tea freezes well in ice cube trays or small containers for up to 3 months. Thaw and reheat individual portions as needed.
Why does my mushroom tea taste bitter?
A slightly bitter, earthy taste is normal, especially with reishi. Balancing it with honey, maple syrup, ginger, or citrus peel helps mellow the flavor.
Final Thoughts
Mushroom tea is a comforting, easy-to-make drink that rewards a little patience during the simmering process. With just a few ingredients and a gentle heat, you can extract a rich, flavorful brew at home.
Try experimenting with different mushrooms, spices, and sweeteners to find the combination that suits your taste best.
