How to Brew Reishi, Chaga and Lion’s Mane Mushroom Tea at Home

Mushroom Tea Basics: Two Methods, Three Mushrooms

You can make mushroom tea at home with dried reishi, chaga, or lion’s mane by simmering or steeping the mushroom in hot water. Which method you use depends on the mushroom: tough, woody types need a long simmer, while softer types can be steeped like a regular herbal tea. This guide breaks down both methods for each mushroom, as well as how to weigh a homemade brew against a store-bought product.

Warning Signs to Watch For First

Before trying any mushroom tea, know when to stop and get medical help. Seek care right away if you notice swelling of the face, lips, or throat, trouble breathing, hives, severe stomach pain, vomiting, or a rash after drinking mushroom tea. These can signal an allergic reaction. If you take prescription medication or have surgery scheduled, talk with a doctor or pharmacist first, since dietary supplements can interact with medications or affect procedures.

Decoction or Infusion? Matching the Method to the Mushroom

An infusion is a quick steep, similar to leaving a tea bag in hot water for a few minutes. A decoction is a longer, gentler simmer on the stove that helps break down dense material, allowing more compounds to move into the water.

• Reishi (Ganoderma lucidum): Woody and bitter. Generally needs a decoction to soften.
• Chaga (Inonotus obliquus): A hard growth typically harvested from birch trees. Also needs a long simmer; a quick steep won’t soften it.
• Lion’s Mane (Hericium erinaceus): Softer and more delicate. Can usually be prepared with a shorter simmer or a simple infusion.

Brewing Reishi Tea

Reishi is sold as dried slices or as a powder. Slices generally take longer to release their compounds than powder does.

1. Add a few dried reishi slices, or a spoonful of powder, to a pot of water.
2. Bring to a low simmer — not a rolling boil.
3. Simmer partially covered for 30 minutes to 2 hours. Sliced reishi is dense, so longer simmering is common.
4. Strain out the solids before drinking.
5. Reishi has a strong, bitter taste. Many people add honey, ginger, or a milk of choice to soften it.

Brewing Chaga Tea

Chaga chunks are very hard, so this one is almost always a decoction.

1. Break or grind the dried chunks into smaller pieces if you can, to help extraction.
2. Add the chaga to a pot of water.
3. Simmer gently, partially covered, for at least 20 minutes — up to several hours for a stronger brew.
4. Strain and drink. Chaga has an earthy, mild flavor and is naturally caffeine-free.
5. The same chunks can often be reused for a second or third simmer, since they release compounds slowly.

Brewing Lion’s Mane Tea

Lion’s mane is softer than reishi or chaga, so it needs less time.

1. Add dried lion’s mane slices or powder to a cup or pot of hot water.
2. For a simple infusion, steep covered for 10 to 15 minutes, similar to an herbal tea bag.
3. For a stronger brew, use a gentle 20- to 30-minute simmer instead.
4. Strain if you used slices. Lion’s mane has a milder taste, sometimes described as slightly earthy or seafood-like.

Homemade Tea or a Commercial Product?

Both routes have real trade-offs worth thinking through.

• Dried mushrooms or powder you brew yourself: You control the ratio and simmer time, and it’s often cheaper per serving. It takes more prep time, and you’re relying on the seller’s claims about species and sourcing.
• Commercial extracts or tea bags: More convenient, with a labeled dose. You’re still trusting that label, since dietary supplements aren’t reviewed by the FDA for safety or effectiveness before they reach shelves.
• Reading any label: Look for the mushroom’s Latin name, whether it’s fruiting body or mycelium, and whether the product has independent lab testing. For more on this, see our guide to reading nutrition labels.
• Checking nutrient basics: USDA FoodData Central is a free public database for looking up general nutrient values for raw mushroom species, separate from any marketing claims on a package.
• Storage: Keep dried mushrooms and powders sealed, away from light and moisture, to help them stay fresh longer.

What the Evidence Actually Shows

Reishi, chaga, and lion’s mane have a long history of traditional use, and researchers are actively studying their compounds. Much of the human research so far is small, short-term, or still in its early stages. Claims that mushroom tea treats or cures any disease go beyond what current evidence supports.

The National Center for Complementary and Integrative Health notes that dietary supplements aren’t reviewed by the FDA for safety or effectiveness before they’re sold, and that what’s on the label may not always match what’s inside. That’s one reason it helps to buy from sellers who share third-party lab results. For more on how our team evaluates this research, visit our mushroom and adaptogen research hub.

Who Should Use Extra Caution

• People who are pregnant or breastfeeding, since many supplements haven’t been tested in these groups.
• People taking prescription medications, including blood thinners or immune-related drugs. Our article on when to ask a pharmacist about supplements and prescriptions covers this in more detail.
• People with a scheduled surgery, since some supplements can affect bleeding or anesthesia.
• People with a known mushroom or mold allergy.
• Children, given limited safety data in this age group.

Anyone in these groups should talk with a healthcare provider before adding mushroom tea to their routine.

Frequently Asked Questions

Does mushroom tea have caffeine?

No. Reishi, chaga, and lion’s mane aren’t naturally caffeinated. If a product has caffeine, it’s usually blended with actual tea leaves or coffee.

Can I reuse the mushroom pieces after brewing?

Often, yes — especially with dense mushrooms like chaga and reishi. A second or third simmer usually makes a weaker brew than the first.

How long does dried mushroom stay good for tea?

Properly dried slices or powder can last many months when stored in a cool, dry, sealed container away from direct light.

Should I use powder or sliced mushroom?

Powder tends to extract faster because it has more surface area, while slices may need a longer simmer. Neither is automatically better — it comes down to how much time you want to spend brewing and your own taste.

Educational Disclaimer

This article is for general education and does not replace advice from a qualified healthcare provider. It is not intended to diagnose, treat, cure, or prevent any disease. Talk with a healthcare provider before starting any new supplement, especially if you are pregnant, nursing, managing a health condition, or taking medication.

A quick note. Make Time For Wellness shares evidence-informed lifestyle and wellness guidance — not medical advice. We’re wellness educators, not doctors. For anything clinical or personal, please talk to a qualified healthcare provider. See our medical disclaimer.