Wild Mushroom & Herbal Tea For Winter Weekends
This is one of my favourite teas for cold weekends in the winter. I find it’s a wonderful tea to help me get grounded, and is crammed full of medicinal benefits that are so beneficial during the colder months. This tea is made from foraged Chaga, Turkey Tail and Reishi mushrooms. After a 2 hour steep I add a small stick of organic Cinnamon. To me, this is more of a winter tea, and later I further enhance it with Mullien & Nettle–super foods with benefits to your respiratory system, anti-inflammatory, and energy-boosting qualities
Featured Wild Ingredients
Reishi
Immune boosting-calming (alleviates anxiety, eases depression, and encourages sleep), lowers blood pressure and encourages cardiovascular health.
Chaga
Highest Antioxidant in nature. Powerhouse to fight free radicals (speeds aging), anticancer, calms the digestive system, and naturally reduces hunger cravings. Also, an excellent coffee supplement.
Turkey Tail
Anticancer properties, immune boosting and energy creating.
Cinnamon
Anti-inflammatory benefits from the antioxidants and polyphenols. Helps to fight infection and repair damaged tissues in the body which can reduce chronic pain and health issues particularly with the blood, heart, liver and digestive track.
What You’ll Need
Tea pot or sauce pot with lid
2.5L of clean water
Foraged Reishi, Chaga, Turkey Tail
Organic cinnamon stick (1/3”)
Mullien Leaf - two large leaves, or 1 heaping tsp of crushed (dried or fresh can be used)
Nettle Leaf or Bud - 1 tbsp (dried is preferred)
Total Time: 2 hr 40 min, (three-part process of 1hr, 1hr, 40min) | Yields: 2.5L
A note before you start–this should be a mindful process entirely. Pay attention and take note of everything you’re doing, don’t rush. Think about where these ingredients came from, think about the source of the water, and the vessel you’re using. Medicine comes in many forms; it’s not just ingesting something. If your intentions are good, then the medicine will be stronger.
PART 1—Mushroom Tea Base (1hr)
Start with the cleanest water you can find–It’s always preferred to use the best water you can find that hasn’t been chlorinated, fluoridated.My preference is spring water. The closer to nature the better the connection and the benefits you will receive.
Tip: Charge the water with the moon for a greater connection.
Put the pot of cool water on the stove at a low heat with the mushrooms (Chaga, Reishi, Turkey Tail). Cover with the lid. You want the water to heat slowly so it gently penetrates the mushrooms-slowly infusing their oils into the water.
Once the water begins to show a steam begin timing 45-60 minutes. Leave the lid on when water is heating up and hot-it keeps the essential oils from evaporating. I fill the tea pot I use past the spout hole to minimize this evaporation.
You will notice after steeping the colour of the tea will have changed. This time you can begin to enjoy the tea. Strain into clean sealed glass bottles or jars to store the amount made in the fridge. Enjoy it throughout the day warm or cold.
This mushroom tea base has a long shelf life. In a sealed jar stored in the fridge, it will last a few weeks. The antibacterial properties of the Chaga will help to prevent spoiling. Once herbs are added it would only last a few days in the fridge-you’ll notice it begins to turn sour.
PART 2—Flavour the tea with spices (1hr)
Warm the tea to steaming, but not simmering/boiling, and add the ¾ “cinnamon stick (organic makes a huge different to the quality of the tea)
Steep for 60 minute and enjoy your second batch of mushroom tea. This time slightly spiced! The tea may appear a bit weaker in colour as we have done one extraction.
PART 3- Infuse with delicate herbs
Important note: When using the leafy, flower or delicate parts of an herb care should be take to not to over heat or ‘burn’ the herb. It will become tannic, and bitter. The floral essence is lost and the flavour tends to be harsh.
Warm the tea to steaming and add the herbs. Keep it covered to ensure you retain the essential oils in the tea. You can stir the herbs into the water for a quicker stronger result or let them sit on top and slowly infuse.
Allow to steep for 45 minutes. Do not let the water boil.
Strain into a clean glass bottle.
After herbs have been infused the tea will last 2-3 days refrigerated before starting to ferment.
Enjoy this tea on its own or sweetened with honey. I sometimes add a piece of ginger for a bit of spice.