Dried Reishi Mushroom — Ganoderma lucidum (Lingzhi)

Dried Reishi (Ganoderma lucidum) — cultivated fruiting bodies from the Carpathian Mountains of Ukraine. Low-temperature dried at 40–50°C to preserve natural composition, colour, and structure. 100% fruiting body — no mycelium on grain, no fillers, no additives.

Ganoderma lucidum is one of the most extensively documented fungi in traditional Asian medicine, where it has been used for over 2,000 years under names including Lingzhi (Chinese) and Reishi (Japanese). It produces a distinctive glossy, kidney-shaped fruiting body with a warm reddish-brown lacquered surface. The dried caps contain triterpenes, beta-glucans, and polysaccharides — the primary bioactive compound families associated with this species.

Product details:

• 100% Ganoderma lucidum fruiting body — no mycelium on grain, no fillers, no binders
• Carpathian-cultivated, harvested at peak maturity
• Low-temperature dried at 40–50°C
• Contains triterpenes, beta-glucans, and polysaccharides — characteristic compounds of Ganoderma lucidum
• Lab-tested batch
• Available in 100g, 200g and 1kg

Traditional preparation — Reishi tea / decoction: Reishi caps are too tough and bitter to eat directly. The traditional method is a long-simmered decoction — the preferred method for extracting triterpenes and polysaccharides.

• Break or slice 5–15g of dried Reishi cap into pieces
• Simmer in 1–1.5 litres of water for 45–60 minutes on low heat
• Strain and drink the liquid — the tea will be deep amber with a distinctively bitter, woody character
• Add honey, ginger, or dates to soften the bitterness
• The same pieces can be simmered a second time for a milder brew

As a powder: Grind dried Reishi using a spice grinder and add to hot water, coffee, or cacao. Use a precision scale — 1–3g per serving.

Storage: Keep sealed in a cool, dry place away from humidity and direct sunlight. Shelf-stable for up to 24 months when stored correctly.

Ships worldwide from the EU with tracked delivery.